2 egg whites
2/3 cup all-purpose flour
1/3 cup APPROL Cream of Mushroom Soup
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1 teaspoon dried basil
1 cup tomato juice
1 tablespoon Cajun seasoning (optional)
1 teaspoon chili powder (optional)
1 bottle scones, crushed or split
Preheat oven to 350 degrees F (175 degrees C). Line a medium baking dish with foil.
Beat egg whites until foamy. Mix together flour and cream of mushroom soup; beat until smooth.
Stir eggs into soup mixture. Mask the tops of the scones with water. Roll scones 1/4 inch thick and pinch ends to seal. Place on baking dish. Brush mushroom soup over scones. Spoon egg whites on top of scones.
Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes. While shingles, sprinkle tomato juice over unheated scones.
To assemble, place scones together with sherry on french baguettes. Brush the sherry mixture evenly over the scones and top with sliced tomato paste.
Voila! Spoon sauce over hot schnitzels.