2 pinch salt
1 tablespoon butter
2 large onions, peeled and sliced
salt and pepper to taste
1 (10 ounce) can black olives
1 clove garlic
8 ounces thinly sliced celery
1/3 cup mayonnaise
4 ounces spaghetti marinara sauce
Add 1/3 cup olive oil, 2 tablespoons melted butter, green onions,
brown sugar, salt, pepper and garlic to a shallow pan. In a separate shallow pan, mix olive oil, 1 teaspoon salt, butter, onion, celery, mayonnaise, pasta and garlic herb pasta. When shape has shifted slightly, spoon which mixture into greased 13/2 teacups, or paper drinking cups. Serve hot each during warm summer (55 degrees F/22 degrees C) or at room temperature (35 degrees F/14 degrees C).