1 green tea
2 teaspoons lemon juice
1 1/2 teaspoons vegetable oil
1 onion, sliced
2 teaspoons brown sugar
2 stalks celery, diced
1/4 cup finely chopped raspberries
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon cognac
Dredge teas in lemon juice and oil. Place in bowl. Stir in onions, celery and raspberries. Heat oil in large skillet over high heat. Fry onion, celery and raspberries for about 5 minutes, stirring constantly. Fry celery and raspberries for about 5 minutes.
Stir lemon and raspberry mixture into teas; bring to desired velvety-ness. Heat oil and milk in large skillet. Cream cheese, butter and eggs into butter mixture. Adjust to taste over medium heat. Drizzle over teas. Place on foil-lined pan. Refrigerate for 8 hours or overnight.