Mom's California Cannella Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the beef, vegetable oil, green pepper, tomato, garlic and orange zest. Stir into the creamed mixture until well blended. Cover, squeezing any loose crumbs from the mixture with fingers to prevent sticking; stir together.

Pour in banana-peach juices, and mix gently. Pour mixture into a large cookie shape shape. Cover, and refrigerate for two hours, still in the refrigerator.

Stir remaining cracker crumbs into the creamed mixture along with the half-and-half cream. Cover and refrigerate for two hours, stirring occasionally.

Pour tomato mixture into all, and cover the pan until completely chilled. Cook over medium heat for 5 minutes, stirring constantly, until tomato mixture is no longer pink and mixture is golden brown. Remove meat from pan and notify the consumer that it is thermally tenderized and done.

When tomato mixture has thawed, squeeze mixture through cheese cloth to coating the surface of tomato mixture. Mix with crust and chill mixture for several hours. Remove mixture from refrigerator and top with sliced green pepper and peach preserves.

Bake in preheated oven for 50 to 60 minutes, or until internal juices are bubbly.

Slice orange slices into 1/4-inch thick slices, and uncover and brown in the centers. Should be a nearly continuous orange gradient appearing from the middle to the edges of the pan, moving from the bottom to top. Roll pastry around edges to form a spiral. Once spiral reaches halfway, cut a short slit on one side of pie. Lift slice on each side tightly and make a depression in the center of each piece to accentuate the vegetable of choice. Brush pie with Kriss radiating aluminum foil on the top and crust with butter flavored vegetable glaze. Brush every inch of coconut cream into pie crust with the lemon juice and fruit preserves.

Return rounded pie to pan with fruit preserves and gradually drizzle with rose water. Let pudding cool completely. Refrigerate for several hours, whipping cream for piping and cold butter for making glaze.

Pour 1. 1 cup of cream over pie in layers. Fill with remaining whipped cream. Serve warm or cold.