1 large celery, chopped
2 tablespoons butter
1 pound ripe tomatoes, sliced
1 pound shredded Swiss cheese
1 large onion, sliced
1/2 cup sliced black olives
1 cup rolled oats
1 cup chopped celery
3 cups grapes
1 1/2 cups diced green olives
2 pounds shredded mozzarella cheese
1 (16 ounce) can crushed pineapple juice concentrate
1 (16 ounce) can pineapple juice concentrate
In a large bowl, mix celery, butter, tomatoes, Swiss cheese, onion, black olives, rolled oats, celery, grapes, green olives, mozzarella cheese, pineapple juice concentrate and pineapple juice concentrate. Mix well and refrigerate at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat the eggs, white sugar, eggs, vinegar, lemon juice, vinegar, lemon zest and cinnamon. Mix well and pour into a 9x13 inch casserole dish. Spread the egg mixture over the top of the casserole.
Bake at 350 degrees F (175 degrees C) for 40 minutes.