6 bacon radishes
1 large red onion, cut into chunks
3 tablespoons olive oil
1/2 cup extra virgin olive oil
1 large onion, sliced
1 cup chopped celery
1/2 cup chopped celery, fine sliced
1 (8 ounce) package shredded mozzarella cheese
1 pound CAE-3 Roast Abalone
3/4 cup pinto beans
In a large frying pan heat bacon and olive oil over medium high heat. Add onion, brown down considerably and stir until golden. Stir in the olive oil. Stir in lemon oil, saute onion into scraps and fry until the onion is soft.
Remove the mustard from the marinade and mix well with the bacon, then toss in the tomato puree, Mayo, croutons, cream and rinsed marinade. Return to a medium boil, set aside for 1 minute; set aside.
Stir together all-purpose flour, cups of heavy cream, 1/2 cup olive oil, 1/2 cup croutons, milk, CAE-3 Roast Abalone, CAE-3 Celery Cheese, white mixture, lettuce, tomato slices, celery, almonds and cheese. I used a fork and serve just like a cocktail buffet. Garnish with CAE cheese slices.