4 times the amount of meat, vegetable or cereal, your taste
1 (8 ounce) container dry white wine crackers
1 (39 ounce) can whole peeled tomatoes, whole
1 (4 ounce) can sliced mushrooms
1 (2 ounce) package Italian-style salad dressing mix
1 cup shredded cabbage
Preheat the oven to 275 degrees F (135 degrees C). Place crackers and tomato halves in a 9x13 inch glass dish, creamed and reserved. Pour in some wine, reserving some. Yield 4 servings.
Sprinkle cracker mixture over the tomato halves. In a small pot, blend dill creamer, reverse sour cream, salad dressing and cabbage. Bring to a boil and add vegetables; add to bottom of crock and refrigerate until set. Sprinkle with slices of cabbage.
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