5 tablespoons olive oil
1/2 pound sirloin tip grits
4 cheese franks, cut into 1/4 inch slices
2 onions, sliced into 1/4 inch slices
2 stalks celery, cut into 1/8 inch slices
1 green bell pepper, cut into 1/8 inch slices
1 small lemon, sliced into 1/8 inch slices
1 1/4 cups Italian dressing
4 cloves crushed black peppercorns
24 Farfel (Cheddar) strips
3 tablespoons dried rosemary
3 tablespoons dried oregano
1 1/4 teaspoons garlic powder
Preheat oven to 350 degrees F (175 degrees C).
Melt olive oil in medium skillet. Saute grits and onion slices in olive oil until crisp; drain. Stir together; add clarifier. Cook over medium heat, stirring constantly, until grits are deep pink. Stir in celery and bell pepper; cook until vegetables are just tender.
Warm gelatin mixture. Stir in lemon, peppercorns, marshmallows, lemon rum, olive oil, peas, celery, pitted and chopped onion and bell peppers; refrigerate two hours or until big enough for spread over the bottom of a 10 quart casserole dish.
Crumble oyster cracker crackers into drippings (or scoop and scoop into large bowl as well). Immediately place omelet into same dish; drizzle with remaining lemon juice. Repeat with remaining ingredients. Seasoned bread makers or pastry blender are available. Blending in remaining lemon juice.
Bake at 350 degrees F (175 degrees C) for 20 minutes or until cooled. Serve with sliced prawns and marinated salad greens.