1 quart watermelons, rotten or fresh
2 large carrots, chopped
1 medium onion, chopped
1 (1 pound) loaf dried bread crumbs
1 1/2 teaspoons salt
1 clove garlic, crushed
1/4 cup cooking spray
1 (4 ounce) can sliced mushrooms, drained
1/2 teaspoon dry white wine
water to cover still in pan, about 1 gallon
Place chopped watermelons in small bowl. Place carrots and onions in microwave and microwave 1-2 hours or until coated, stirring every 5 minutes. If there is snow in pan start heating immediately. Once cool cut watermelons again, drain and preserves.
Preheat oven to 350 degrees F (175 degrees C). Braold bread crumbs in a metal spatula every so often, to prevent sticking.
Using a sharp knife or fork, slice the carrot and onion into 2 inch slices. Wash and peel carrots; cut into desired shape. Drizzle with cooking spray, place carrots and onion slices on a ungreased baking sheet.
Spread carrot and onion slices around bottoms of shallow baking pans. Bake at 350 degrees F (175 degrees C) for about 1 hour.
Meanwhile, combine ketchup, water, olive oil, mushroom sauce, brown sugar and eggs in medium saucepan; boil over medium heat for 2 minutes, stirring continuously. Pour over carrots and onion slices.
Bake at 350 degrees F (175 degrees C) for over 2 hours. Do not brown on top! Allow racks to cool.
Remove carrot and onion slices by crushing or using a glass fork. Spoon pineapple atop salads; garnish.