1 pound fresh mushrooms, sliced
1 (28 ounce) can green beans
3 tablespoons soy sauce
3 tablespoons brown sugar
almond seeds
12 ounces flour
7 teaspoons baking powder
1 1/2 cups ketchup
1/2 cup vinegar
In a 2 quart casserole dish, fry mushrooms and green beans in oil. Remove from oil. Drain mushrooms and green beans.
Place a layer of skinless, boneless chicken breasts on mushroom pan, with a 1-inch slice of mushrooms encompassing the top. Drop the mushrooms into the pan, flipping sheets over. Keep the drippings for another layer in the pan. Sprinkle with safflower oil (optional) first.
In a large saucepan over medium-high heat, brown the mushrooms and ketchup in olive oil until that becomes a little liquid. Over medium heat, mix brown sugar and almonds.
Layer mushrooms, ketchup, vinegar, flour and remaining mozzarella cheese on top of sausage layer. Sprinkle first herbs; drizzle on top of cream cheese layer.
Return mushrooms to pan and place in the midheated oven or on a heated platter to warm until set, about an hour. Remove from heat. Remove mushrooms from pan and return to pan with mushrooms cooking away, then cut into wedge shape with slotted spoon. Serve over a serving point of bread to mingle with the sauce.