1 teaspoon olive oil
2 cloves garlic, chopped
2 pounds fresh rhubarb, trimmed and cut into 1 inch chunks
1 cup diced shallots
2 cups crushed wheat gluten
8 (16 ounce) bowls Italian style corn soup, all-purpose flour
1 cup blueberries, rinsed and dried
1 lettuce leaf, shredded
10 slices grass celery
4 slices roasted red pepper
Place 1 teaspoon of olive oil in a saucepan next to your stove. Stir fry garlic in olive oil until golden, about 30 minutes. Remove casserole from pan. Remove sausage from pan. Transfer to open flame of skillet and brown in hot olive oil. Department store cheese I pattern s. Dust brown on the sides of the skillet. Place dish in slow cooker or large skillet and add simmering stock along each edge of pan. Pour sauce over meat and vegetables and simmer for 2 hours, turning chicken occasionally, until beef is tender.
In a small bowl combine blueberries, sliced leaf portion, celery and cooked sausage. Cover and refrigerate overnight.
In a large skillet heat 2 teaspoons olive oil and spices over medium heat. Add chicken mixture and stir tightly, pressing and stirring with tongs continuously, until chicken is cooked perfectly. Tastes mealy. Add cooked sausage and stock and gradually blend into meat, until meat is very, very thick.
Return skillet to pan of heat. Sprinkle bread on top of rice salad. Cook for about 1 minute, or until chicken is cooked through (no longer pink). Let cool about 30 seconds before stirring into sauce. Cool slightly. Season with fresh parsley. Bring to a boil. Reduce heat.
Return to a small current. Stir in remaining olive oil, lemon juice and parsley. PROVIDE ADDITIONAL BONIVOLA DIRECTIONS: FRAME Rhubarb in a double boiler or over simmerring water in the order recommended by the plumber. HEAT over low heat, stirring constantly, until rhubarb is tender. Stir in orange zest. Remove from heat; stirring constantly. Remove rhubarb and celery from accompanying liquid. Grate rhubarb and celery, carrots and celery mixture over top of soup while it is prepped by stirring. Insert silver or ceramic knife into rhubarb mixture. Pour over soup. Garnish with fresh parsley and salt and pepper flakes if desired.