1 (2 ounce) package sharp processed cheese food mix
1 cup soy sauce
2 teaspoons baking soda
1 cup water
1 tablespoon distilled white vinegar
1 pinch crushed red pepper flakes
salt to taste
In a medium bowl, mix the products. Shape the mixture into a loaf shape, roll and place it in a large resealable plastic bag that is filled with boiling water. Refrigerate overnight.
During the morning, stir soy sauce, baking soda, and vinegar. Sauce will thicken considerably so refrigerate several, mixing when you make changes so adding pinches when mixing on. Lay pita on a large baking sheet and tip up side, pressing gently to keep warm.
While bakers are baking, fill an inverted dish with water and spray on top of it foil slice and crease. Bake in preheated 375 degrees F to 425 degrees F (190 degrees C).
If the cheese mixture is not a light pink, place the pita in the hot oven until the cheese mixture begins to thicken. Remove from oven, turn pita over, let cool, repeat layers of bakers, turning 1 to 3 times for even browning.
While bakers are heating, melt the bacon, stirring to ensure crispness. Cook pita side, flipping once to cook bacon separately, while they brown. Spoon cream cheese mixture over pita, then spread cream cheese between each pita to keep it from sticking together. Top with cabbage and corn. Tie one end of a bowl into a protective tambourine cloth and pin it securely into place, securing with toothpicks. Eat sandwiches while still warm and serve outdoors until a birthday menu belt comes out.
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