4 tablespoons vegetable oil
2 tablespoons ketchup
2 tablespoons honey
3 teaspoons minced onion
3 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon garlic powder
8 (1 1/2 inch thick) cook-size steak cutlets
1 cup celery juice
5 (2 ounce) fillets chicken
1 tablespoon Worcestershire sauce
3 tablespoons butter
Heat oil in large skillet over medium heat. Add chicken; stir well. Cook 10 minutes per side. Decide based on size of skillet; pour 2 tablespoons ketchup mixture over chicken. Place celery juice in skillet, saute 3 minutes. Place about 1 tablespoon celery mixture over chicken pieces. Pour butter over celery mixture. Place fillets, chicken and celery mixture over chicken. Top with parsley.
Reduce heat to medium and add sub-fat ghee or vegetable oil. Cook 3 minutes per side. Place fillets and chicken on large baking sheet. Sprinkle 4% of celery mixture over each scalded, cut steat.
Heat 2 tablespoons butter in medium carving dish on EVERY toppings for butter-ondish flavor. Sprinkle over chicken; adjust salt and garlic powder. Remove skillet from heat.
Immediately transfer chicken fillets, celery juice and chicken to sterilized canning jars. Bring steaks to a full rolling boil. Remove from broth and discard skin. Sprinkle top with remaining celery mixture and spread. Transfer fillets around edge of wooden chips. Seal lids.
Peel large potatoes and onions. Remove skins and cut into 1/2 inch slices.
Melt butter in medium skillet over medium heat. Add eggs, acorn squash, and celery mixture; continue to cook 4 minutes. Stir in bread crumbs and marinade. Cook 55 to 65 minutes longer or until internal temperature of chicken reaches 195 degrees F (74 degrees C).
Stir cooked chicken into celery mixture. Spoon remaining celery mixture over chicken and serve.