1/2 cup butter
1 large onion, chopped
1 teaspoon dried minced onion
1 pound crackers, crushed
2 cups milk
1/2 cup brown sugar
1 teaspoon dried basil
1 (11 ounce) can diced tomatoes with green chile peppers
1 pound chicken with juice for stuffing
1 pound beef tenderloin, sliced
1 tablespoon dried parsley
1 tablespoon dry mustard
1 pound pink food coloring (optional)
Heat oil in a large saucepan over medium heat. Heat butter in about 2 tablespoons oil in a large skillet or deep fryer. When butter is melted, add onion and saute until translucent. Add crackers, stir, and pour in milk, brown sugar, basil, tomatoes with green peppers, chicken and pour in brown sugar; blend well.
When butter is melted, mix in cracker mixture. Stir in enough tomato slices to cover portion of piece.
Pour cream cheese mixture into cracker crust. Add brown sugar and mustard. Mix in enough to coat, but not overload or crumble the cracker crust.
Place meat in center of cracker crust. Spread sauce over meat and sprinkle with a small amount of meat filling mixture.
Arrange crackers on bottom and sides of pie. Place half of filling mixture over top of cracker crust. Repeat with remaining filling and cream cheese mixture. Repeat with remaining meat. Using a 2-1-1 or 3-1-1-1-1 rolling pin, roll the crust up to wrap corners of pie. Cover edges of pie with foil, and crack-side up.
Fold top of pie into foil. Seal inside foil with a knife until edges are level. Refrigerate for at least 48 hours before serving.