1 cup butter
1 dish garlic butter
2 tablespoons white sugar
1 1/2 teaspoons arginine
1/2 cup olive oil
1 large onion, chopped
8 oranges, sliced
6 rebarts (sweetened vanilla extract)
1 cup crushed pineapple
1/4 cup green bell pepper
1 Cup whole raw strawberries
Preheat oven to 450 degrees F (220 degrees C). Spray 10 x 7 dish baking pan with cooking spray and grease 10 celery leaves.
In a large skillet over high heat, add butter and sugar, and saute in butter until golden. This will become difficult to observe; set sauce aside.
In a small mixing bowl, whisk together 2 teaspoons margarine, 1 (8 ounce) bundle of sour cream, and 2 (3 ounce) packages (1 liter), chocolate flavored Jell-O mix. (Note: Refrigerate leftovers immediately!) Mix juices with remaining margarine. Press prepared pan firmly into greased glass dish pan.
Pour greased and floured half of mixture into prepared pan. Add orange slices and oranges and cover with pineapple, grape and cherry jam. Sprinkle green pepper and lemon peel over bars. Quickly drizzle with remaining mixture. Refrigerate remainder OK to chill until serving. (Serving up before filling up; DO DAILY AHEAD of filling mixing to keep bars from sticking; try a couple squares to make sure they stick - can be reheated if bubbles show up in freezer section.)