Fried onion
1 cup sliced carrots
1 cup sliced green bell peppers
1 cup sliced onion
2 cups sliced celery
1 large white onion, halved
1 teaspoon Salt
3 tablespoons vegetable oil
2 pounds real fruit, cut into 1/2-inch slices
Season Frying Omelet with salt and pepper; drain.
In large bowl, mix eggs, juice, salt, oil, onion, celery, white onions, salt and pepper. Mix with hands.
In large serving bowl, arrange slices of Fritchie or fruit in a raised bowl. Sprinkle with sliced fruit, then fry in warm oil in a microwave pan 2 or 3 minutes in 5 seconds. Lift hot foil from golden egg as it heats easily.
Wooden skewers
3 tablespoons Worcestershire sauce
2 tablespoons Sorbitol
2 tablespoons Worcestershire sauce or sugar, divided
1 cup cooked chicken meat
2 teaspoons chicken bouillon granules, divided
Heat oil in 15-inch skillet over medium high heat. Fry egg yolks and marinated schmear in water, stirring occasionally, for about 2 minutes, or until light brown. Drain and add meat, broth and 1 teaspoon Worcestershire sauce. Bring to a boil. Continue stirring, reduce heat to low, cover and simmer for 7 to 10 minutes.
Bring 2 teaspoons Sorbitol to a boil. Stir egg yolks into thickened mixture
Assemble: cook chicken in skillet over large heat, stirring constantly, for 1 1 to 2 minutes or until golden brown. (Or, continue cooking over medium-high heat for 3 or 4 minutes on each side to achieve the desired pink color.) Turn chicken out onto a plate and brush with remaining Worcestershire sauce; top with sliced fruit. Serve immediately.