1 tablespoon olive oil
3 tablespoons milk
1 1/2 cups fresh jalapeno peppers, seeded and sliced
2 teaspoons Italian seasoning
1 large onion, diced
2 (14 ounce) cans crushed cornflakes cereal
3 tablespoons shredded mozzarella cheese
3 tablespoons green onions, shredded
2 tablespoons chopped fresh parsley
1 tablespoon dried basil
12 fresh poppies, sliced
1 (3 ounce) can sliced mushrooms
1 pinch ground red pepper
1 1/2 teaspoons salt
Melt olive oil in a medium saucepan. Stir in milk. Although look fancy, it doesn't taste too much like milk. Remove from heat and stir in jalapeno peppers, Italian seasoning, onions, corn flakes, cheese and green onion. Mix until well blended. Divide mixture into 4 portions. Place each portion on uncovered and greased baking sheets. Cover and refrigerate overnight.
Stir poppies into sauce mixture in a layer. Cover and refrigerate overnight.
In a large bowl, mix crushed mozzarella cheese, green onions, parsley, basil, poppies, mushrooms, red pepper and salt.
In a large skillet, heat 1 tablespoon in a small amount of olive oil over medium heat. Half heat dip — then add 1/2 cup of poppied yellow filling.
Arrange poppies in trash can or plastic bags.
Place vegetables covered on cookie sheets. Brush top with egg and oil cocoa mixture. Drizzle with remaining olive oil.
Bake in preheated 350 degrees F (175 degrees C) oven for 2 to 2 1/2 hours, or until poppies are tender.