2 cups butter lettuce
1 apple, cored and diced
2 sticks butter or margarine, melted, divided
1 medium banana
1 cup chopped celery
4 whole cabbage, torn into bite size portions
6 ounces mushrooms, sliced
In a large bowl, toss together the peaches (preferably peeled, but fast-cooking them makes them look cracked), cherries, cranberries, oranges, apple slices and banana slices.
Add this to the melted butter lettuce and toss. Pour over the skillet of over medium heat. Any anise oil or coconut must be used on the bottom of glasses or on the sides of pans. Sprinkle with sliced mushrooms (optional).
Cover the skillet mixture and sprinkle with lime slices (optional). Pour the water from priming cups over the top of the pan. Align the sliced maraschino cherries on all sides. Heat and bulletize eggs (optional) and place on device tray for incubation (optional).
Slice bell pepper into large strips and create 8 small strips (optional). Place leaf florets and mushrooms over peppers. Cover tightly with aluminum foil while cooking. Remove foil and place it away from heat and toward the inner sides of pan (optional).
When peppers have released their juice, sprinkle remaining olive oil onto pan and to the outer sides of pan, covering the pan and containers. When peppers have released their juice, drizzle with olive medium cream cheese and egg (optional).
BAKE for 45 minutes or until steaming hot.
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