1/2 cup olive oil
1/2 cup canola oil
1 teaspoon salt
1/2 teaspoon white sugar
1/4 teaspoon ground black pepper
2 tablespoons brown sugar
6 tomatoes, sliced
2 onions, sliced
1 1/2 cups sliced fresh mushrooms, with liquid
1/2 cup chopped walnuts
1 cup shredded Swiss cheese
7 ounces cottage cheese
1 medium head iceberg lettuce - rinsed, dried and torn
3 cloves garlic, minced
Heat olive oil in a large skillet over medium heat. Pour in 1/2 cup canola oil, salt, white sugar, pepper and brown sugar. Bring 2 tablespoons brown sugar and stir until mixture comes to a full rolling boil. Stir in tomatoes, onions, mushrooms, walnuts, Swiss cheese, cottage cheese and lettuce. Cook for 2 minutes, or until heated through.
Meanwhile, stir together pasta salad with eggs and brown sugar. Wait for liquid to come to a full rolling boil, and mix in pasta salad, cheese and brown sugar until all forms. In a small bowl, mix germ and onions. Transfer pasta mixture to medium bowl, and toss salad with okra, parsley and garlic. Serve immediately.