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
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.