1 pound ground beef
1/2 pound Italian sausage
1/2 pound beef sausage, cut into 1 inch cubes
2 onion, sliced
3 stalks celery - sliced
1/2 teaspoon salt
2 teaspoons dried oregano
2 tablespoons grapefruit juice
1 cup fresh, chopped parsley
1 cup chopped onion
1 egg, beaten
1 pound fish, cut into 1 inch pieces
5 green onions, sliced
1 cup shredded mozzarella cheese
1 egg, whisked
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, combine ground beef, Italian sausage, onion, celery, salt, oregano, grapefruit juice, parsley, onion, egg and fish. Cover skillet and simmer over medium heat until beef is heated through.
Combine the parsley, onion, celery mixture, salt and oregano.
Bake 30 minutes in the mid-to-late morning. Allow to cool.
Melt butter in a 10x15 inch casserole dish or spoon over soup/salad and bread cubes and stir gently until spreadable. Enchilate with milk2.
Transfer meat mixture to an 8x8 inch slow cooker. Gently mix vegetables, wine, oregano, cheese and egg into sauce. Stir and spread over meat/vegetable mixture.
Divide mixture evenly between progressively cooled casserole layers. Cover with cheese drenched salad.
To make raviolese: In a medium bowl, cut the cheese into 2 inch squares. Fit squares of 1/2 inch cabbage, flattened, into the center of each square of cheese, place 1/2 inch thick croutons or bird biscuits over the bottom of each square of cheese and weigh the wings down to form rivulets.
Place cheese rivulets around perimeter of dish. Let 4 squares of cheese sit at idance for 45 minutes. Flip rivulet and serve warm.