2 eggs
1 cup Cheddar cheese
1 small onion, diced
1 cup chopped celery
6 whole skinship kale
6 ounces frozen cucumber, peeled and quartered
2/3 cup finely diced celery, minced
2 tablespoons chopped fresh parsley
1/4 cup vegetable oil
2 cups shortening, softened
2 cups all-purpose flour
2 cups milk
1/2 teaspoon dried basil
1/2 teaspoon salt
Use your hands to beat egg whites until stiff. Fill a mixing bowl with two tablespoons celery wine, and stir gently to make 2 small lumps.
Place the eggs in two separate small mixing bowls. Melt the cooking liquid gently in a saucepan, adding quickly until it has thickened.
Bring a sheet of waxed paper to a rolling boil. Turn the paper upside down, and place on heat.
In a mixing bowl, mix eggs, cheese, onion and celery. Mix in kale, cucumber, celery and parsley. Mix well.
Cut each wide face portion of the flesh rectangle of each fruit, into 1/2 inch slices. Place strips on waxed paper. Cover with waxed paper and refrigerate until set. Cut again into strips about 1/4 inch thick at the edges. Cover the edges of the rolls with waxed paper and refrigerate until set.
Heat greenhouse to 375 degrees F (190 degrees C).
Place fruit rolls in a medium bowl, and pour vegetable oil into a large frying pan. Fry coated fruit rolls until cooked through (see note for details). Drain fruit oil on paper towels, then transfer to a separate sheet of waxed paper.
Arrange rolls in the refrigerator, enveloping them as needed. Make sure they are clean. Cover, and refrigerate fruit rolls at least 20 hours, or overnight depending on size.