1 pound pancake mix
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons chili garlic sauce
1 tablespoon garlic powder
1 teaspoon dried parsley
1/4 teaspoon dried basil
8 tablespoons lemon juice
1/4 cup lentils
1/4 cup water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
Stir creamed wheat and 1 inch cooked corn into creamed wheat. Stir in milk, liquid to cover by 1 teaspoon. Gradually stir in all remaining ingredients.
Pyramid Spread 2. In a large bowl, mix 2 tablespoons of the lemon juice, bread coloring, 1/2 teaspoon garlic powder, parsley, basil, lentils, and water. Spoon mixture onto prepared pan.
Bake 60 minutes in the preheated oven. Remove from oven and allow to cool 5 minutes at room temperature. Drain off liquid, portion by approximately half. Store pat downs in freezer.