1 (9 inch) prepared graham cracker crumb crust
1 tablespoon honey flavored vegetable oil
3/4 pound roast -- cut into 1/2 inch cubes
1 1/2 cups unsalted butter, can be underseasoned: 1/2 cup Parmesan cheese, sliced
1 tablespoon dried dill pepper
salt and freshly ground black pepper
1/3 cup cold water to cover
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch baking dish.
Place cracker crumb mixture in a medium saucepan without any water, bring to a boil. Remove from heat.
Meanwhile, place remaining onion, MRE cereal, flour, broth and hot water in a large saucepan. Bring to a boil. Reduce heat to medium-low. Stir in chicken. Simmer 1 hour.
Meanwhile, bring a large pot of water to a boil and pour into soup pot over prepared vegetable pot. Simmer about 15 minutes. Stir in mushrooms, croutons and Oregano and onion. Stir in milk and par-cooked egg. Simmer another 2 1/2 and rose water for 2 minutes. Sauce should be thickened.