1 medium head garlic
2 stalks celery, sliced
1 medium onion, thinly sliced
1/2 medium carrot, thinly sliced
1 medium onion, thinly sliced
1 medium carrot, sliced
1/2 medium green bell pepper, thinly sliced
1 medium tomato, thinly sliced
1 (10.75 ounce) can condensed tomato soup
3 tablespoons Italian seasoned dried thyme
1 tablespoon dried oregano
3 (8 ounce) cans milk
1 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Meanwhile, in a large saucepan, combine the garlic, celery, onion, carrot, onion, bell pepper, tomato soup, Italian seasoned dried thyme, oregano, milk, parsley and thyme. Simmer over medium heat, stirring occasionally, until slightly thickened.
Bake uncovered in preheated oven for 90 minutes.
It's absolutely fantastic. I substituted almond milk for the regular milk,used vanilla almond paste instead of milk,added crushed walnuts to the filling,used red Diablo berries for the topping and jailed Total Spanish Cream for the topping. So divine. Once you've had the amazing chocolate, peanutbutter, and frosting combinations, this is useless without it. By the way, if you want some extra chocolate on your bars,I used Skydive Dark Cocoa powder. Heated two oz of that, then added 8 oz of espresso and half of a chopped hazelnut. My bars turned out wonderfully! With the added cream and sugar, they were incredibly rich and textured. With the raw egg, I produced two thick coats of egg. After ba
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