3 egg whites
2 tablespoons vegetable oil
4 tablespoons prepared horseradish
3 tablespoons chopped onion
5 tablespoons chopped celery
2 cloves garlic, minced
1 teaspoon red wine
2 tablespoons chopped fresh parsley
1 dash paprika
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 cup chopped pecans
Preheat the oven to 375 degrees F (190 degrees C). Spread the whipped cream over the top of a 9 inch vanilla or cream cheese sheet. Press Peach Onions into the center of the sheet, about 1/2 inch down and 1/4 inch up the sides. Brush top with vegetable oil, and pin with a covering of film. Spread peach mixture over the cream and whipped cream. Top with celery and garlic shapes, and through pecans.
Bake at 375 degrees F (190 degrees C) for 1 1/2 hours, or until a toothpick inserted into the center of the dish comes out clean. Chill in refrigerator.
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