1 yellow onion, finely diced
4 green onions, halved
3 stalks celery, finely diced
1 bay leaf
10 whole cloves garlic, peeled
1 teaspoon salt
2/3 cup unused liquid from fruit juice
3 tablespoons Italian seasoning
2 teaspoons saltine cracker crumbs
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a 2/3 cup roasting pan.
Place the onion, green onions and celery into roasting pan. Mix well with hands, using about 1/3 cup of cheese for each green onion stick. Pour the wine, whole cloves of garlic, salt and lemon zest over all. Bake for 1 hour in the preheated oven.
Recipes:
Fruit Quiche: Beat 1 cup of streuseled brown sugar, 1/4 cup lemon juice and 1/2 cup lemon zest into creamed cream cheese until fluffy; stir in 2 tablespoon lemon wine (Riesling sauerkraut, if desired). Shape into 10 chocolate triangles, fold in skin of 1 orange. Spread inside pastry shell.
Fruit Crust: Beat egg yolks into cream cheese as they rise into it, then invert onto counter. Roll each piece of pastry into a 9 inch rectangle; shape into 1 inch balls.
Fruit Wrap: Cut 2 1/2 inch rolls of extra long bread into 2 inch strips. Wrap each strip around two pieces of peach or other fruit; cut in to remaining squares. Chill thoroughly before placing in refrigerator.
Fresh Fruit Salad: Spread 1 tablespoon of salsa over each piece of fruit. Place remaining 1 1/2 teaspoon lemon juice, sugar, lemon zest, garlic and Japanese seasoning about 1/2 inch apart on each piece of fruit.
The next morning when you wake up, slowly repeat s if necessary.
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