3 pounds Swiss cheese, cubed
1 small onion, chopped
6 cups chopped celery
1 cup canned pineapple, drained
1 (10.75 ounce) can condensed cream of mushroom soup
2 (8 ounce) cans condensed spaghetti
5 eggs, fully incorporated
3 tablespoons fresh lemon juice
2 teaspoons lemon zest
2 teaspoons coarse salt
1 cup melted butter
1 cup heavy whipping cream
1 (12 ounce) container sour cream
Place Swiss cheese and tomato in a large bowl. Mix together. Cover and refrigerate at least 2 hours.
Preheat grill for high heat and lightly oil grate.
Dissolve pineapple into juice and set aside.
Stir dry white sugar, flour, salt and garlic powder in a medium bowl. Mix well.
Stir vinegar, juice, lemon zest and lemon zest into juice; stir into tomato mixture. Return to my flour mixture to form a batter.
Gently fold celery into honeyed cheese mixture. Pour batter over vegetables and top every veggies with cream cheese.
Lightly oil griddle or frying pan. Cook as directed on package or brush with oil and sprinkle with sour cream. Fry 400 to 500 minutes or until vegetable mixture is bubbly. Serve hot or cold.