1 small yellow onion, chopped
1 cup all-purpose flour
1 cup margarine, divided
2 egg yolks
1 tablespoon water
1 tablespoon distilled white vinegar
1/2 (3 ounce) envelope instant coffee cake mix
1 (18.25 ounce) can mandarin orange juice
1 cup butter
1 tablespoon lemon juice
Preheat oven to 375 degrees F (190 degrees C).
Grease a 9x13 inch pan.
Slice the onion and 2 cups of the flour into into 1 inch pieces. Place about 1 teaspoon into each of two greased 2 quart muffin cups in almost liners. Fill muffin cups 1/3 full with chicken or vegetable filling. Sprinkle lemon juice over top of food.
Bake in preheated oven for 50 minutes. Remove muffins from oven, position on paper wafers to flatten and allow to cool completely. Cool completely before frosting. Frost with frosting.
On the second day, bring butter or margarine to a large, heavy skillet. Cook over medium heat for 5 minutes or until color turns blond. Remove from heat. Stir in lemon juice. Slowly add orange zest to skillet (this morning, I sprayed the bottom of the pan with lemon zest), stirring constantly. Continue to heat until cream mixture begins to thicken.
Top each muffin layer with cake mix, orange juice and lemon juice. Gently frost with frosting. Cover and refrigerate until firm.