6 slices bacon
20 green onions, thinly sliced
1 1/2 cups celery seed
2 tablespoons ketchup
1/4 teaspoon Worcestershire sauce
1 teaspoon dried oregano
2 tablespoons cider vinegar
2 teaspoons dried minced onion
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
salt and pepper to taste
Cut each slice of bacon into 1/4 inch strips. Wrap each strip around the side of a large baking sheet. Cover with green onion slices, and place foil over baking sheet. Crumble bacon inside foil. Place celery and ketchup on baking sheet and mix together. Rub green onion patty with garlic salt, sage, rosemary, oregano, basil, salt, pepper, and egg. Cover with foil and squeeze egg into foil as well. Cover and refrigerate 8 hours, or overnight in refrigerator (or at least overnight if you have refrigerated). Melt butter in a large mixer bowl over medium heat. Beat egg until almost fully incorporated into tomato paste. Remove egg from cheese sauce and mix with bacon and celery. Roll up edges of celery mixture and place in center of baking sheet , leaving one strip parallel to it. Bake for 1 hour in the center of the oven. Turn off oven and serve chilled.