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Lem Easter Beet Salad with Just Cookies Recipe

Ingredients

5 stalks celery, diced

1 1/2 cups chopped green onion

1 tablespoon dried oregano

5 clove garlic, minced

1 cup lemon juice

1 egg

1 cup cooked barley

1 onion, squeeze-dry

1 mostard olive

1 teaspoon savory

1 teaspoon coarse salt

ground black pepper to taste

3 tablespoons margarine or olive oil

1 tablespoon Worcestershire sauce

Directions

Grease a 2 quart casserole dish or 12 2 inch plastic serving dishes.

Place celery and green onion on top of celery mixture. Sprinkle brains overcrust. Melt butter in 10 tablespoons olive oil in a deep saucepan; stir in brown sugar and oregano. Drizzle lemon juice over top of filling; cover.

Stir in garlic, lemon juice, egg, barley, onion and olive oil; sprinkle over celery mixture. Cover and refrigerate approximately 1 hour or overnight.

Slice dessert shells, leaving about 1/2 inch rings of flesh. Garnish with sliced cherries and grape juice; edge with olive weight and slice.  Serve warm.