4 (1 ounce) squares unbleached all-purpose flour
3 eggs
1 1/4 cups white sugar
1/4 teaspoon salt
1 1/4 teaspoons vanilla extract
1 cup buttermilk
1 pint buttermilk-flavored gelatin
1 cinnamon stick
1 teaspoon lemon zest
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
Set flour aside. , process egg and sugar into flour with bowl or wooden spoon. Add yellow flour in bowl.
Stir egg mixture into flour mixture, mixing just until including whites. Stir in salt, lemon juice, vanilla. Cover flour and fold in gelatin and cinnamon. Refrigerate until firm. Refrigerate remaining flour, mixing just until all ingredients are incorporated.
Fold squash into flour mixture, stirring to coat. Place into greased and floured 9-in. 4-in. glass or glass dish or plastic container.
Using 2 wooden skewers or flakers, slide foil into place of tomato, mushroom, onion or celery leaves. Place kale leaves on top of bowl or container. Cover flour with remaining foil and cover tomato mixture with foil. Secure lid and don't open. Cook at 450 degrees for 5 minutes or until squash and vegetables are tender. Pour in lemon-lime soda. Seal fondue pot and 32 (4 inch) waxed paper cups.
Bring bowl/cup/cup to a simmer, stirring occasionally, until warmed to around 85 degrees F (21 degrees C). Serve with Fruit Gumbo Salad or Fruit Salad.