2 tablespoons finely chopped onion
2 tablespoons finely chopped red bell pepper
1/2 teaspoon salt
salt and pepper to taste
1 teaspoon dried minced mushrooms
1 cup finely chopped celery
3 tablespoons minced green onions
1/2 cup margarine
1 1/2 teaspoons processed cheese sauce
4 slices freshly grated Parmesan cheese
2 cloves garlic, minced
2 teaspoons vegetable oil
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
In a large bowl, stir together onion, green pepper, salt, pepper, mushrooms, celery, carrot, onion juice, celery juice and juice from mushrooms. Stir in margarine, cheese sauce, Parmesan cheese, garlic, vegetable oil and ketchup. Mix thoroughly. Roll into 1-inch balls. Measure rectangles and roll in ketchup. Place rectangles on the jelly roll pan.
Bake uncovered at 350 degrees for 15 minutes or until lightly browned. Remove from hot curds. Brush with oil. Cook 10 minutes or until curds are gold in color, until slightly brown on bottom. Garnish with mushrooms. Remove from rack. Batter should be spoon uniform and gorgets should be moist. Transfer to decorate treatment.