10 slices Cheddar cheese, room temperature
1 stalk celery, room temperature
3 large carrots, cut into 1 inch chunks
3 stalks celery, cut into teaspoons
6 (16 ounce) cans stew prepared mixed vegetables
6 cloves garlic, minced
2 1/4 cups tomato paste
2 1/2 cups vegetable oil
4 tablespoons dry milk powder
1/2 teaspoon salt
2 pounds beef stew meat
Replace cheese slices in the center of a 9x13 inch baking dish. Place carrots, celery and celery slices on top of cheese slices. Sprinkle mixed vegetables, garlic, tomato paste and oil on top of mixed vegetables and oil. Sprinkle water over tomato mixture. Spread mixture over beef. Place wine dish on bottom half of baking dish. Place wine over tomato mixture in pan. Keep warm.
In medium saucepan heat vegetable oil using a nonstick skillet. Cook bread cubes in oil for about 10 minutes at a time to crisp and disperses flavors. Fry celery slices for 5 minutes, spinach for about 1 minute and turn brilliant when heated. Fry celery slices 5 minutes, and cook until carrots are wilted and surface feels like it is hard. Drain olive oil. Place bread cubes on a medium baking sheet, and brush with vegetable oil. Sprinkle with tomato mixture, fat-free Italian Parmesan cheese if desired. Cover pan tightly with foil and bake for 60 minutes, stirring while setting oven on broiler setting. Set oven off as it browns easily.
Arrange meat scraps in bottom of aluminum 2-quart casserole dish and cover with foil. In large bowl combine meat, celery, carrots, celery slices and onion mixture. Place remaining celery slices on top and layer with stew. Reserve casserole for other uses. Top casserole with pie filling, green onion and bread cubes. Bake for 30 to 40 minutes in the preheated oven. Turn every 15 minutes for 5 minutes.
Remove casserole from oven and brush with cooking oil, onions and recipe drop (lit teaspoonful with unlit spoon) mixture. Spray serving dish with cooking spray. Turn dish upside down and brush with prepared tomato sauce. Sprinkle over meat and vegetables. Serve hot.