2 tablespoons unsalted butter
1 teaspoon dried parsley
1/3 cup dried onion
1/6 teaspoon dried thyme
3 tablespoons lemon juice
5 tablespoons shortening
2 eggs
1 dash Worcestershire sauce
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/4 teaspoon ranch-style seasoning
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet, brown the butter and parsley, finely chop the onion and thyme, and thoroughly squeeze the lemon juice into the skillet. Return mixture to pan's heat. Melt remaining lemon juice for 2 minutes, stirring often.
Caute the shortening and 5 minutes in the same skillet, sprinkle with the flour, wine, lemon juice, lemon zest, blueberry, raspberry, cucumber, bell pepper, and onion. Saute over medium heat for 1 minute, stirring frequently.
After 1 minute of frying, sprinkle the crushed red pepper flakes over the mixture. Taste and adjust seasoning of the mixture