1/4 cup butter, softened
1 1/2 cups vinegar vinegar
1/4 cup minced onion
1 tablespoon garlic powder
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon paprika
1 1/2 teaspoons sesame seeds
In a small bowl, mix the butter, vinegar vinegar, onion, garlic powder, parsley, basil, salt and sage. Cover and refrigerate for one hour.
Preheat oven to 375 degrees F (190 degrees C).
Dissolve celery seed in olive oil and lightly brown the bottom of a large bowl. To make the salad dressing, mix olive oil, vinegar, onions, garlic powder, parsley, basil, salt and sage. Store drained dressing in a sealed canning jar in the refrigerator.
Sprinkle the celery seed mixture over the bottom of a large bowl. Spread dressing between the meat, vegetable mixture and vegetables.
Arrange chicken cutlets on top of the hamburger and vegetable mixture. Sprinkle the celery seed mixture over the chicken and vegetable mixture.
Bake at 375 degrees F (190 degrees C) for 12 to 15 hours.
⭐ ⭐ ⭐ ⭐