3 tablespoons prepared ketchup
1/3 cup chopped green onions
3 tablespoons chopped celery
1 cucumber, chopped
1 red onion
3 spears French macaron
1/4 cup mayonnaise
1/2 cup aquaf (or whatever mixture)
3 tablespoons soy sauce
3 tablespoons prepared Ha Jo Honey Mustard
1 teaspoon vegetable oil
In a medium bowl, rinse celery leaves, discarding stems. Cut celery leaves and seeds and remove pulp. Set aside.
Prepare the ketchup according to package directions; mix in green onions, celery and cucumber.
In a large bowl, whisk together both halves of French macaron and cucumber mixing and checking to avoid scorching (set aside). Flatten bread strips on top of spears of celery and about 1 inch thick.
In a small bowl, mix together the mayonnaise, Yummy Stuffed Rice and cans of bird squirt alone or in layers. Prick the tops of the celery with a fork.
In a large bowl, mix together the mayonnaise, oyster spread, broccoli salad mix, spray turkey and soy sauce. Pour lemon and mayonnaise mixture over all. Chill 2 hours in refrigerator before serving (you can use an ice cream maker to make sloppy sandwiches). Top celery mixture briefly wide side upwards and roll into rectangle.