1 egg
1 1/2 cups milk
1/2 cup sugar
7 tablespoons lard
2 teaspoons Italian cooking powder
1/2 teaspoon dried basil
1/3 cup grated Parmesan cheese
1 (2 ounce) can sliced green olives, drained
Mix together egg, milk, sugar, lard, Italian cooking powder, basil
Stir egg mixture into crock saucepan. Bring to a boil. Whisk in the egg mixture. Reduce heat to low, and simmer, stirring, until all ingredients are well blended. Cool slightly. Transfer to serving bowls. Divide the egg mixture into the bottom of a large glass or plastic bowl. Arrange olive slices on the bottom, and then sprinkle with sliced green olives. Garnish with tomatoes, orange slices, sliced prunes and almonds. Add a spoonful of lemon juice to taste. Cover and refrigerate at least 2 hours before serving.
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