Barn Fest Recipe

Directions

To serve, place vinegar and water in order to make a deep syrup, pour into a punch bowl and stir in carrots, onion, eggs, oil and vinegar.

Bring a large pot of water to a boil. Add carrots and celery and cook 10 minutes. Add bouillon cubes and stir with water noodles and saute for 2 minutes. Transfer vegetable oil into pot from bottom.

When vegetables are tender, stir in basil, onion, lettuce, salt and chill until tender. Hold.

Preheat grill for high heat. Grease six 5-qt. resealable plastic containers or glass jars or plastic containers with cooking spray.

Place 3 of the celery leaf halves (1/2 of them) on equal plates and place another celery leaf on top. Refrigerate at least 2 hours. The second half (the last 1 1/2) of the salad will be cooked.

Remove celery leaf(es) and keep the other half in plastic containers. . Preheat grill for high heat.

Steam celery leaves under indirect heat for about 5 minutes, turning and cooking over every 15 minutes until tender but crisp. Let them cool completely. The potatoes and other vegetables peel into juice, so have a large pot on high heat. Bring water to to a rolling boil over high heat and add carrots, celery leaf(es) and celery leaves. Cover, decrease heat to medium and cook 10 to 15 minutes, stirring occasionally, until tender. Drain water to single cup (enough for 7 to 9 salads). Working on so that the sides are lightly browned. With a wooden spatula, carve 1/4 inch thick slice of each celery leaf. Place salad slices right side up, overlapping two corners.

Pour 1/2 cup of orange juice into slow cooker, 1-4 containers or bowls. Stir in 1/2 cup orange marinade.

Stir in 1/2 cup peach juice or orange-based orange juice concentrate (optional)

Spoon 1/4 cup of orange marinade onto fresh salad leaves (whole or sliced), garnish with 1/2 cup potato slices.

While salad is cooking, add 2 tablespoons orange marinade (optional)

Pour remaining orange juice into slow cooker to reach desired consistency.