2 tablespoons olive oil
1 teaspoon black peppercorn sesame seeds
4 cloves garlic, grated
1 teaspoon chopped fresh onion
2 teaspoons chopped fresh ginger root
3 carrots, chopped
1 small green bell pepper, seeded and chopped
1/2 teaspoon shaving powder
2 teaspoons paprika
1 teaspoon white sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons dill weed
1 1/2 teaspoons lemon juice
1/8 teaspoon white vinegar
1 1/8 teaspoons hot pepper sauce (optional)
1 ( 6 ounce) can sliced mushrooms, drained
1 quart baby carrots, cut into 1/2 inch slices
Place 2 tablespoons olive oil in a large glass or metal cup. Add salt, pepper, dill and lemonade; stir gently. Cover, and mix on low heat for 30 minutes, stirring occasionally. Remove from heat; stir in mushrooms. Cook, stirring occasionally, for 7 to 10 minutes, stirring occasionally. Stir in carrots and celery. Cover tightly, and refrigerate at least 1 day.
Cut yellow cut or long cut into 3 wedges stem end to stem. Steam celery cut into dry strips. Pour over celery mixture. Stir gently; serve; cover.
Garlic wrapped in long spearhead form. Cut red stem ends of celery and celery plants into 1/2 inch slices.