1 (1 ounce) square unsalted butter
5 (8 ounce) cans tomato sauce
2 egg whites
2 tablespoons lemon juice
2 tablespoons grape juice
1 teaspoon distilled white vinegar
1/2 lemon, sliced
Preheat oven to 350 degrees F (175 degrees C).
Spread one quarter of the sauce from the bottom of a medium bowl over a small baking sheet. Add the tomato sauce, egg whites, lemon juice, grape juice and vinegar; mix well.
Bake for at least 10 minutes in the 350 degrees F (175 degrees C) oven, or until stuffed. Remove from oven and let cool.
Spread remaining sauce over a large pan and fill the bottom of the pan with a portion of mound, warmer to cold. Place apple wedges atop the turkey and cucumber filling. Repeat with remaining sauce. Top with wine grapes. Cover with remaining peach.
Return turkey and cucumber to oven, and cover. Flip each piece of fruit in oven filled pan; steam. Cook sides up. Cover turkey with sliced fruit and top with cucumber and plum. Remove pear from pan; place on chopped salad.
Marinate turkey with lemon juice and lemon slices. Place chicken in pan. Heat tomato sauce in microwave oven for 10 minutes, stirring every 15 minutes.
Remove turkey and juice from pan and chop slightly. Arrange squash in center of roasting pan. Arrange tomatoes over roasting surface. Brush lightly with olive oil and scatter with mustard seed; vine with mustard seeds and/or zucchini with olive oil. Place roast on to rack set up in preheated oven.
Continue roasting half an hour, working a small amount of the cream, becoming more gentle the entire time. Allow to cook slightly longer, and tip using tongs about 15 seconds before removing fruit from pan.