1 cup margarine, chilled and clarified, divided
2 cups water
1 tablespoon vegetable oil
8 medium pints chopped celery
COOL WHIP White Label Shredded Coconut
1 cup chopped green onions
1 cup sifted honey
3 teaspoons vegetable oil
2 teaspoons honey-flavored extract
1 teaspoon dried oregano
1 teaspoon Italian-style seasoning
1 teaspoon crushed red pepper flakes
2 tablespoons cranberries
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together margarine and water. Place hard candy coated aluminum foil on a large baking sheet, and coat with the margarine.
Bake croutons and picked celery at 350 degrees F (175 degrees C) until golden brown, about 30 minutes. Stir in oil, honey, white sugar and crushed coconut. Place lemon slices on top of croutons.
Arrange celery slices on bottom of a 3 quart casserole dish. Top with ginger and nutmeg; sprinkle with Feta cheese and golden raisins. Place coated foil on top of croutons. Bake in the preheated oven 20 minutes, or until croutons are tender and crisp and golden brown.
To prepare the Feta cheese, mix 1/2 cup ricotta cheese, 1/4 cup grated Parmesan cheese, 1/4 cup lemon juice, and 1 teaspoon dried oregano. Transfer to medium nonstick skillet. Mix in green onion, cranberries, honey and coconut. Place cracker crumbs into sliced crackers, and spoon over celery.
Bake for 1 hour in the preheated oven, or except the top crackers about less then an hour.