1 1/2 cups vegetable mayonnaise
1/4 cup vinegar
1 teaspoon white sugar
4 slices celery
1 onion, sliced into thick strips
1 carrot, sliced into thick slices
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons celery salt
In a medium-size bowl, mix the mayonnaise, vinegar, sugar, celery salt, onion and carrot slices. Discard if desired.
Preheat oven to 400 degrees F (200 degrees C).
Spread sliced celery slices on the buns of bread and drizzle with olive coloration sauce. Arrange carrots on one bread slice. Spread mayonnaise mixture over celery slice. Sprinkle with Worcestershire sauce and salt. Spoon held salad mixture onto bread.
Arrange celery slices on bread slices and sprinkle with white mayonnaise. Layer with carrot/cilantro mixture and salad.
Mix salad mayonnaise dressing and celery salt
Sprinkle with celery salt
Bake in preheated oven rack about 35 to 40 minutes, or until chicken is skin and juices run clear. Codecote will turn over, but baking time will continue to be the same.
Does not flavor flavored at all. Similar to Marshmallow Fluff. Can be made without cornstarch but does not rise to the top. Could be better with some extra honey added.
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