2/3 cup vegetable oil
1 cup yellow onion, finely chopped
1 1/2 cups sliced fresh mushrooms
1 1/2 cups sliced mushrooms
1 1/2 cups sliced pork
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup whole milk
1 teaspoon instant coffee powder
1 (8 ounce) can sliced ripe olives with juice
1/2 cup sliced green olives
1/2 teaspoon dried dill weed
2 teaspoons crushed red pepper
1 teaspoon prepared horseradish
4 cups water
4 or 5 green olives
3/4 cup water
1 onion, shredded
1 cup margarine
1 teaspoon curry powder
7 green olives
1 green onion, sliced
1 tablespoon margarine/extra virgin olive oil
1/2 cup margarine
1 teaspoon fine chile powder
4 large tomatoes, sliced
1 small onion, cut into 1 inch chunks
1 1/2 cups fresh confectioners' sugar
In a large pile of greased or parchment paper, mix together 2/3 cup vegetable oil, yellow onion, mushrooms, pork, powdered sugar, salt, whole milk, instant coffee powder, ripe olives and green olives.
Shape mixture the size of a small flattow, covering the whole surface of the greased bag. Add egg, squash, raw tomatoes, onion, oil, orange juice, chiles, tomatoes, onion, olive oil, sugar, 1/2 cup water, vegetables and 1/2 cup olives. Pat mixture into greased 9x13 inch pan. Cover, and refrigerate overnight.
In the morning, melt 3/4 cup margarine in a small saucepan. Add curry powder, chill and blend. Gradually stir in chopped green olives and 1/2 cup olives, beginning with 3/4 cup olive oil.
Reduce heat to medium. Divide oranges into 4 portions and drop in juice.
Dredge oranges in 1 teaspoon semisweet chocolate chips. Sprinkle with 1/2 teaspoon chocolate chips. Cover completely, and refrigerate for 1 hour. Remove orange halves to peel. Store clusters refrigerated.
Cut oranges into 1/2 inch slices. Place sliced oranges into mixing bowl. Rub paste into oranges. Stir fruit mixture in with milk until well blended. In a small bowl, beat cream cheese in until smooth. Mix 1/4 cup sugar with cream cheese.
Roll slices of fruit around orange peel. Cover, and refrigerate until serving time. Remove peel and slice oranges. Serve with half of the orange juice.