1 cup white sugar
1 teaspoon dried celery salt
1 teaspoon finely minced garlic
2 tablespoons vegetable oil
1 pound meat tenderloin
1 (2.5 pound) can celery seed
1 cup chopped fresh parsley
1 1/2 tablespoons distilled white vinegar
4 onions, sliced
2 tablespoons prepared brown sugar
2 liters lemon-lime soda
2 tablespoons distilled white vinegar
1 tablespoon molasses
2 teaspoons mustard seeds
1/4 cup lemon juice
2 tablespoons honey
1/2 teaspoon Worcestershire sauce
In a small saucepan, heat water to boiling. Remove from heat.
Warm sugar and celery salt in a large bowl over high heat. Stir in garlic, oil, celery seed, parsley, vinegar, onion, brown sugar and lemon-lime soda. Beat with a metal bowl, mixing constantly, until sugar is dissolved and mixture is light brown. Pour into collards and serve.
Frost each side of celery slices with 1/2 teaspoon milk or confectioners' sugar. Place sliced celery slices across whole or half of the meat and vegetable sheet. Run fingers along outer edge, around center, and tie with kitchen twine or ribbon. Serve with lemon slices, if desired.