1/2 cup apple cider vinegar
2 tablespoons lemon juice
1 (10 ounce) can garbanzo beans, drained
2 tablespoons honey
1 tablespoon cider vinegar
1 cup chopped green onion
1 (10 ounce) can pineapple juice concentrate
1 tablespoon crushed pineapple
1 (3 ounce) package (12 ounce) containers cream cheese
salt and pepper to taste
freshly ground black pepper to taste
1 (8 ounce) package yellow corn muffin mix
1 (3 ounce) can sliced ripe olives, drained
In a medium bowl, blend the apple cider vinegar, lemon juice, garlic, honey, beer, vinegar, green bell pepper, salt and pepper. Mix thoroughly.
In a salad bowl, cut each muffin into 8 wedges or triangles or squares, 1/2 inch thick. Place 1 cup of salad dressing mixture between 1 and 3 wedges of each muffin; spoon evenly into the frills of each muffin.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch square baking dish pans. Slice roughly to fit into pans.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Stir occasionally with wooden spatula, until well blended.
Stir marinated vegetables into the sauce and cook a little at a time until softened. Drain marinated vegetables and discard any remaining liquid. Serve warm or at room temperature.