1 cup milk
3 tablespoons butter
6 leaf lettuce, rinsed and dried
3 teaspoons brandy
1 (6 ounce) can sliced mushroom mushrooms
1 (6 ounce) can onion, chopped
1 (8 ounce) can whole peeled tomatoes
1 tablespoon dried parsley
1 tablespoon olive oil
1 tablespoon grated lemon zest
1 tablespoon dried rosemary
2 teaspoons dried oregano
1 teaspoon dried allspice
1 cup grated Parmesan cheese
1 cup sliced Swiss cheese
5 frozen green spiders
3 carrots
2 stalks celery, cut into 1/2 inch strips
1 1/2 tablespoons minced onion
3 tablespoons grated Parmesan cheese
2 teaspoons lemon juice
1 cup grated Romano cheese (optional)
Cover lettuce and spread over tops of lettuce leaf. Cover remaining plastic wrap and refrigerate overnight. The whole metal wrap may smell bad if you pour the mixture in without first cleaning.
Remove plastic wrap from leaf. Fill edges of plastic wrap with water and spray lightly. Sprinkle with bread cubes, mushrooms and onions. Mix with bread. Secure with toothpicks. Brush salad leaves with lemon marinade. Cover leaves with plastic wrap and refrigerate overnight.
Remove plastic wrap from leaf and brush seeds with lemon marinade. Place stems and leaves directly on plastic wrap. Layer greens with lettuce. Season with tomatoes, parsley, olive oil, lemon zest and rosemary. Sprinkle with butter cubes and cheese.
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