1 egg
1/4 cup vegetable oil
2 large yellow onions, stemmed and cut into 1/4 inch slices (about 1/4 cup)
2 tablespoons lemon juice
1/3 cup orange juice
2 eggs
1 quart vegetable oil for frying
1 teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon white sugar
1 1/2 teaspoons lemon zest
1 (28 ounce) can crushed pineapple with juice
3 (14 ounce) cans whole peeled tomatoes, with juice
4 roma (plum) tomatoes, chopped
1/2 pound fresh mushrooms with juice
2 onions, thinly sliced
1/2 pound iceberg lettuce leaves
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix egg, oil, 1/2 yellow onion, lemon juice, orange juice, eggs, lemon zest, lemon juice, white sugar, lemon zest, pineapple, tomatoes, mushrooms and lettuce. Fold and spread mixture into a 5x9 inch casserole dish.
Bake uncovered at 350 degrees F (175 degrees C) in the preheated oven for 30 minutes.