12 slices bacon, sliced
6 slices butter lettuce, sliced
3 large carrots, sliced
1 large stalk celery, seeded
6 red radishes, peeled and sliced
2 1/2 cups sliced dailyolive (olive oil)
10 strawberries
10 peach slices
10 raspberry slices
2 cups folding cooked wheat whole wheat flour
1/8 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C).
Place the bacon slices in a deep skillet. Cook over medium high heat until evenly brown and crisp. Drain off grease. Roll each piece into an 8 inch square; sandwich one side over each lettuce leaf.
On a large kitchen counter or large baking sheet, lay the bacon strips. Spread the bacon grease over the bottom of each leaf. Spread pieces of lettuce between the bottom and sides of each layer. Top with vegetable, alternately with toast, ham and olives.
Arrange the carrots, celery, carrots, celery, peppers and peaches on the top of the garlic jelly layers. Garnish with sliced strawberries. Refrigerate for at least 2 hours.
On a large baking sheet, lay the 2 shallots slices between two layers of foil. Place the lettuce on the foil over the shallots. Drizzle liberally with oil/ apricot preserves.
Remove lid from foil half way. Fill foil with cream/ butter mixture. Place sliced fruit and chocolate berries on the top side of sauce.
Place sliced strawberries in seeded container with seeds. Heat remaining oil in microwave oven, stirring occasionally, until it is a deep red. Drop cream/ chocolate onto sandwiches at beginning of every 10 to 12 minutes until evenly brown. Top with fruit and fruit halves garnished with name and toppings. Spoon into prepared sandwich pan.