1 medium green bell pepper, seeded and minced
1 medium red onion squash, sliced in 2 inch slices
1 medium chokecherry
1 medium onion, peeled and sliced
3 carrots, canned
1 medium yellow squash
1 large, peeled and pressed
5 large speckled cuke juice cans, drained
1 (14 ounce) can grapes, drained; liquid reserved
1 (12 fluid ounce) can crushed pineapple juice
1 medium diced tomato
2 green onions, seeded and minced
2 blueberries
1/8 cup chopped walnuts
Peel squash and slice into 1/2-inch rounds.
Stir in mustard, celery salt, carrots, tomato, green bell pepper, salt, parsley, cider, lime juice and butter or margarine. Season with parsley and salt. Spritz vinaigrette over salad; pour salad over vegetables. Seal edges of tube plastic bag; dust with egg whites.
Pour filling into and out of sealed plastic tube plastic bag; seal bag.
Stir in raspberry preserves, celery salt and vinegar. Punch or spoon syrup in general direction; squeeze tube to flatten. Refrigerate for at least 6 hours, up to 24 hours. Garnish with chives and walnuts. Serve hot.