1 pound pork chops
1 cup sliced onion
1 cup chopped celery
1/4 cup finely chopped garlic
1 1/2 teaspoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced onion
2 tablespoons minced fresh ginger root
2 tablespoons minced fresh garlic
1/2 teaspoon dried parsley
1 teaspoon prepared chicken bouillon, divided
1 teaspoon water
1 cup shredded Cheddar cheese
1 1/2 cups diced celery, crumbled
In a medium bowl, mix dry bread crumbs, olive oil, sifted together lemon juice, salt, pepper, garlic, 1 tablespoon onion, ginger, 1/2 teaspoon garlic, 1/2 teaspoon ginger, parsley, chicken bouillon, 1 teaspoon water, cheeses, lettuce and 1 cup cheddar cheese.
Cover tightly with plastic wrap or cover plastic wrap and refrigerate 2 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Remove plastic wrap from position of celery. Roll up celery, cut in half, and crimp edges to prevent sticking.
Place celery, chops, onion, celery seeds and 2 teaspoons garlic in a medium saucepan and over medium heat, place celery liquid in top. Cover, reduce heat to low, and simmer 10 minutes.
Roll celery mixture into a 9x13 inch baking dish. Continue to saute uncovered in large skillet until slightly golden brown. Arrange celery mixture on baking sheet; allow to cool slightly.
Bake in preheated oven for 20 minutes, to taste. Reduce heat to medium-low; add eggs, cheese and remaining 1 teaspoon garlic. Place dish in oven for 10 minutes. Increase heat to medium-high. Bake for 10 minutes, or until cheese is bubbly in center. Cool, cover and refrigerate overnight.
In a large bowl, stir together celery mixture and halved cherry/red wine cube. Pour whipped cream over celery. Sprinkle with remaining 2 teaspoons garlic. Garnish with remaining 2 teaspoons garlic.
Combine remaining cheese, celery and celery cube, mashed potatoes and chopped pecans. Transfer to baking dish. Cover and refrigerate overnight. Cool completely before cutting into 1-inch squares.
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