6 ounces cornflakes cereal
2 medium tomatoes, diced
1/2 medium onion, diced
1/2 medium green bell pepper, diced
1/2 medium carrot, peeled and cut into 1 1/8 inch strips
1 medium cucumber, sliced
3/4 cup butter
3/8 cup finely chopped onion
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried basil
1/4 teaspoon dried sage
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together cornflakes cereal, tomato, onion, bell pepper, carrot and cucumber (if desired).
Spread cornflakes mixture on a baking sheet. In a large bowl, mix butter and 2 1/2 cups flour into a medium bowl. Roll cornflakes mixture into 1 inch balls. Place stuffed cornflakes balls on the prepared baking sheet.
Bake covered in the preheated oven for 8 hours or overnight.
While the cornflakes are baking, in the microwave, microwave the carrot and cucumber until soft, about 5 minutes.
Meanwhile, heat 2 tablespoons butter in a large saucepan over medium heat. Stir in 1/4 cup flour. Mix in the celery salt and salt and pepper and salt and pepper. Stirring constantly, combine the flour, 1/2 cup of the butter mixture, and 1/4 cup cornflakes mixture. Simmer until thickened, about 30 minutes.
Remove cornflakes mixture from oven and sprinkle over vegetables before serving and sprinkle the remaining 1/4 cup cornflakes mixture on top.