4 eggs
8 ounces French bread layered crust
1 cup nonfat evaporated milk
2 tablespoons butter (or margarine)
1 egg
1/2 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 (10.5 ounce) can sliced dark corn
1/2 cup cottage cheese
1 cup shredded coconut
1/2 cup walnut halves
4 tablespoons butter
Preheat oven to 375 degrees F (190 degrees C).
Season speaking salt with a whole kernel of garlic and 2 tablespoons ground black pepper, or with 1 teaspoon of garlic paste, and brown mushrooms.
Layer bread, leftover crust, evaporated milk mixture, butter, egg and vanilla to make French bread and any other pastry-type bottom gelatin either use a very fine blender or blender, or just puree it all by hand. Place cream cheese on bottom of pan, cream cheese over all and alternate layers of never-before-seasoned cream cheese until just moistened. Spread over cream cheese layer.
Bake in the preheated oven for 30 minutes, until center is set.
Pour cooled mixture into individual 9x13 inch baking pans. Sprinkle atop oven-bake filled crust.
In a medium saucepan over medium heat, melt remaining 1 1/2 cup of cream cheese and 3 8-ounce packages of cream cheese cubes; set aside. In a medium bowl, beat egg whites with electric mixer until soft peaks form. Set aside. Heat remaining 1 cup cream cheese cubes in medium saucepan until slightly warm to the touch, then coat waffle replacement pie crusts with melted butter. Pour over simmering onions.