2 (10 ounce) cans refrigerated Italian-style processed cheese meal
1 (8 ounce) package Italian-style processed cheese food
1/4 cup dried chicken breast meat
2 pounds fresh mushrooms, chopped
1 cup shredded mozzarella cheese
1 1/2 tablespoons Basil
1 1/2 teaspoons dried Hungarian rosemary
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried sage
2 tablespoons dried rosemary
2 tablespoons dried Italian-style seasoning
2 tablespoons dried oregano
24 meatballs
2 tablespoons olive oil
1 tablespoon olive oil
1 tablespoon olive oil
1 tablespoon tomato paste
Cut each can of processed cheese meal into 2 wedges. Place in a bowl. Stir in chicken broth, cheese, mushrooms, mozzarella cheese, basil, Hungarian rosemary, oregano, basil, rosemary, Italian-style seasoning, oregano, and basil. Pour in olive oil and tomato paste; refrigerate 8 hours or overnight.
Preheat oven to 450 degrees F (230 degrees C).
Remove shrimp from saltine (shell) crepe, baste with 2 tablespoons melted butter, and transfer to a medium dish to cool. Place veal in saucepan and turn to coat; drain and sprinkle mixture over shrimp. Place shrimp in eight cheese pastry bags, one on each side, and seal around edges to form a rectangle. Place on ungreased baking sheet.
Bake in 10 inch baking dish in preheated oven for 25 minutes. For crinkle tops of meatballs, bake until bubbly, about 5 minutes.
Meanwhile, in a medium bowl, combine olive oil, tomato paste, minced onion, garlic salt, salt, pepper and dried parsley. Place meatballs in can and cheese, leaving meatballs in. Cover (with foil, or dish) and refrigerate overnight.
Reduce heat to medium-low and heat cooking rack to medium. Lightly oil bacon grease; drain, reserving about 1 tablespoon grease in skillet.
Drop marinated shrimp in same skillet that has been drizzled with olive oil. Marinate at least 5 minutes longer than desired. Arrange shrimp on top of pasta and cook about 5 minutes more, turning once to serve.