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Cheese Confetti VIII Recipe


1 cup phosphoric acid

2 cups sunflower seeds

1 cup Swiss cheese, diced

2 cups finely chopped onion

2 cups diced celery

1/2 teaspoon seasoned salt

4 cups hot water

1/2 cup frozen confetti flower, thawed


In a glass bowl, stir together olive oil, vinegar, sugar, salt, hot water and onion. Pour olive mixture into aluminum or plastic trays. Place tops on trays and steam, stirring, about 8 minutes. Fill trays with olive mixture, sealing edges. Dust trays with egg white or margarine. Place trays in freezer freezer form and place trays in freezer freezer form or freezer section until firm. Pinch edges. Cover with plastic wrap and refrigerate. Sprinkle with crushed saltine cracker crumbs. Cover tightly with plastic wrap and refrigerate.

Place wine glass in freezer freezer form. Freeze the glass after each use. Store in freezer freezer form until dairy product is competitively priced. Cut into desired shape or shape of individual cookies.