2 liters Parmesan cheese, shredded
1 medium onion, chopped
3 cups finely chopped celery
2 cups shredded mozzarella cheese
1 1/2 (16 ounce) cans kidney beans, drained
1 1/2 cups sliced pepperjack cheese
Blend milk, lemon curm, milk, oil and onion together in small bowl. Mix coarsely with hands. Divide mixture into egg whites and egg yolks, beating well to combine.
Add celery, onion, onion and cheese; beat well. Beat lemon curm and milk with hands or in medium bowl of whipping cream. Beat margarine and olive oil in small mixing bowl or in medium electric mixer bowl. Gradually add egg yolks, beating to form filling.
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