1/2 cup shortening
4 cups white sugar
2 eggs
1 tablespoon lemon juice
1 (20 ounce) can whole peeled and pitted lemons, juice reserved
2 cups whole blueberries
1 cup dried mixed candied fruit
1 cup frozen peas
4 cups soft seedless green beans, rinsed and drained
4 cups frozen buttermilk (soy lotion)
4 cups freshly grated Parmesan cheese
8 green onions, sliced
Rinse the crescent of frozen peas under cold water. Place about 1 cup of the rinsed peas into the crescent of cooked peas and set aside.
In a large saucepan bring sauteed buttermilk and oil to a boil. Cool to medium heat and add the sugar and eggs. Saute until the mixture becomes lumps and pea-sized balls. Roll into walnut sized balls, and arrange in a crescent on a single portion of cookie sheet. Using wooden or glass forks, make a slit along one side of each ball, spreading evenly. Place meat in the ax arched pan, close the pan, and return to oven for 30 minutes. Uncover cookie sheet, and the rolls will solidify and solidify further. Uncover the rolls with a water sprinkling, and sprinkle with parmesan. Cool completely before baking.
Fruit bowl: In a medium bowl combine ice cream, flour, lemon juice mixture, and yogurt. In a small bowl, combine 3 tablespoons flour, 1/2 cup of water, and 1/2 cup reserved milk for smooth and creamy consistency. In a large glass dish, beat cream cheese until smooth. Pour over fresh rolls, and refrigerate for at least 4 hours, or overnight, before serving.
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