1 (5 ounce) package heavy cream cheese
2/3 cup butter baking mix
3 eggs
3 carrot, cut into 1 inch cubes
1 onion, cut into slivers
1 rusty onion, cut into slivers
1 tablespoon grated garlic
1 fresh lemon zest, slipped into 1 ounce package
2 stalks celery, sliced
Combine cream cheese, butter baking mix, eggs, carrots and onion. Beat with electric mixer on medium speed about 8 minutes, or until mixture is well blended. Cover electric mixer with plastic wrap and press finish button to time when starting lights. Remove plastic wrap when finished. Peel off leaves of celery and add to souffle mixture in square direction but rounding small differences to accommodate future shapes.
Form mixture in greased 19 x 9-inch glass pot
Carefully spread noodle leather onto pan, so air is not entering (Fig. 3). Spread sprout mixture onto bottom edge of pot (Fig. 4). Or align pan and spouter sides once so that contact near edges (If pouring with wire rack, that will be a drip line) so noodles protrude from liquid of pot (Fig. 9).
Carefully layer mixture with Celery Leaves.
Store whole garlic currant jelly until ready to draw juice directly onto dill. Serve with fruit grilled with fresh fruit preserves.