1/2 cup olive oil
4 finely chopped onions, finely chopped
1 cup chopped celery
1 cup black olives, finely chopped
1/2 cup honey
salt to taste
ground black pepper to taste
1 tablespoon LAND O LAKES Seasoning Empire Mediterranean-style
1 1/2 pounds sliced mushrooms, sliced
1 cup sliced whole celery
3 cloves garlic, minced
24 ounces orzo pasta
3 (5 ounce) cans tomato paste
3 2/3 cups water
1 (16 ounce) jar aragina vegetables
GRANOLONI Salad Dressing:
1 cup fresh orzo pasta, defrosting
3 tablespoons olive oil or butter
1 teaspoon dried lemon pepper
1 teaspoon dried oregano
1 teaspoon bread crumbs
Heat olive oil in small skillet over medium heat. Stir in onion and celery and cook for two minutes; stirring frequently. Reduce heat to medium-low; cook 15 minutes. Stir in honey, salt, pepper and olives, then stir in salt, pepper, celery, mushrooms, celery, garlic and pasta to moisten and tangy; cover. Cook for 5 minutes; stir in Dressing. Season with Dressing sauce. Bring to a full rolling boil; reduce heat to low. Boil one minute or until sauce coats the back of a metal spoon. Reduce heat to high.
Spoon into the prepared pie dish, letting it warm completely; sprinkle with egg white. top with Italian olives. Layer pepper, tomatoes and olives over tomatoes. Cover and refrigerate at least 3 hours so that the dish can cool enough to firm. Garnish with sliced mushrooms and finishing with strudel or ham; top with pizza sauce and lettuce to thin. Serve best on the later evening.