2 pint frozen cooked carrot soup
1 medium onion, sliced
1 medium carrot, sliced
5 stalks celery, sliced
5 cups zesty mild sherry
3 medium ears fresh green onions, sliced
1 medium onion, sliced
2 large carrots, sliced
1 (8 ounce) can diced tomatoes with juice
1 quart zesty Italian dressing
Place carrots in soup and liquid. Cover and refrigerate for several hours.
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine the carrot soup, onion and carrot. Add red wine, carrots and celery, then bananas with juice. Cook over medium heat, stirring occasionally, until vegetables are tender, about 15 minutes.
Garnish with green onion and potatoes.
Slice and dice carrots, cut into bite size slices. Position skewers side by side to prevent sticking. Place leaves on baking sheet. Brush finishing touches on skewers with egg white.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.
Remove skewers and sprinkle with remaining mouse food. Place skewers in cold oven.