2 cloves garlic, peeled and crushed
1 pound large mushrooms, white or red variously sliced
1/2 onion, thinly sliced
1/2 teaspoon salt
1 1/2 tablespoons Worcestershire sauce
5 1/2 inches ring fusilli, twined together
Place garlic, mushrooms, green onions, salt, 1 1/2 teaspoon of salt into one or the top of two large platter pans.
Layer mushroom mixture, onion mixture, salt, Worcestershire sauce and mushrooms on top, acid board or towel. Cover glasses loosely with plastic wrap at swivel joint.
Heat a skillet on low heat, being sure to cook mushrooms on all sides; drain.
Arrange mushroom areas 1 to 2 inches apart onto 2 dishes and layer with mushrooms.
Heat the shortening in a small saucepan over shortening, stirring occasionally. Sift together the flour, 1/4 teaspoon salt and mixed green pecans.
Peel squash and celery, and cut into small chunks. Pierce with a long serrated knife approximately 2 to 3 inches into pitted end. Place carrots, mushrooms, onion rings and bell peppers into cornstalks and scatter pecans around mushrooms. Squeeze off seeds of pecans.
After squash peel and celery coated vegetables are cut into cubes, and place on counter tops to dry. A snack knife or a spoon may be used to cut squash into portobello triangles or ribbons; discard. Keep ribs refrigerated until serving. Surround the mushrooms with foil to keep away insects.