4 stalks celery, finely chopped
1 carrot, chopped
2 potatoes, peeled and cubed
1 onion, chopped
2 (14 ounce) cans black beans
2 teaspoons garlic powder
4 tablespoons dried parsley
2 teaspoons seasoning salt
8 cloves garlic, minced
3 tablespoons olive oil
6 tablespoons molasses
6 tablespoons prepared Dijon-style mustard
1 teaspoon dry mustard
6 fresh tomatoes, finely diced
salt and pepper to taste
1 tablespoon crushed brown sugar
1 tablespoon dried oregano
Place celery and carrot in a large pot with boiling water. Sprinkle with hot grape soda and tomatoes. Boil 15 minutes. Transfer to small bowl, and keep cold. Simmer, covered, 10 minutes. Sprinkle with garlic powder, parsley, and seasoning salt. Mix well. Beat 2 minutes longer.
Stir carrot juice into hot grape soda mixture, and add rice. Stir in pastry cream and celery. Bring to a boil over medium heat, and boil for 15 minutes. Add lemon juice.
Stir chicken, celery, potatoes, onion, carrots, carrot red wine, melted butter, celery wedge and olive oil in small bowl until well mixed. Cover, and heat through. Sauce may be thickened with lemon juice, if desired.
Return glazed celery leaves to pot, and stir in wine and water (if desired). Serve warm or chilled. Garnish with tomatoes, garnish with sugar and oregano.