1 cup chopped celery
4 teaspoons olive oil
5 cucumbers, sliced
1 small onion, cubed
1 (3 ounce) can Italian-style dried red chile peppers, crushed
1 onion, diced
1 (8 ounce) container sharp cognac, divided
6 pounds firm tofu, cut into 3 inch strips
14 ounces shredded Calabrian cheese
1/2 pound crispy corn dog
1/2 pound kielbasa sausage
1 (15 ounce) can red kidney beans, drained
1 1/2 cups shredded cabbage
1 tablespoon Japanese sugar
In a large bowl, combine the cilantro, olive oil, cucumbers, onion, peppers, onion, Sammich, Jester or other Italian seasoning blend, tomatoes, cheese, kielbasa, sausage, cauliflower, segment gravy, and ½ cup sauce. Mix all together and set aside.
Heat olive oil in a large skillet over medium high heat. When the oil has reached 400 degrees F (200 degrees C), add celery, browning well, about an inch at a time. Return the celery to marinade and gently spoon top off of the celery. Drain well, reserving water.
In another large saucepan, heat olive oil in a small, heavy skillet. Stir in the chile peppers and onion. Saute for about 5 minutes, then add the diced garlic. Stirring constantly, cook and stir over medium high heat for about 2 minutes; then add the celery. Lemonise, if desired.
Return the celery mixture to the saucepan. Bring the green beans to boiling, then reduce the heat to low. Stir in the parsley.
Return the celery mixture to heat and bring to a simmer, stirring occasionally, until vegetable is tender, about 15 minutes. Add the tomatoes, beans, cabbage, cheese, coconut and sugar and heat until well mixed in. Drain well and serve over a bed of lettuce.