1 tablespoon vegetable oil
1 medium onion, thinly sliced
1 cup shredded Cheddar cheese
1 medium diced tomato
1 medium yellow onion, diced
1 (14.5 ounce) can diced fruit
1 (6 ounce) can canned whole milk
1 teaspoon salt
1 teaspoon dried black pepper
1 pinch celery salt
1/2 teaspoon crushed red pepper flakes (optional)
3 cups diced currants
6 spaces in a double boiler to allow herbs to steam
2 tablespoons monosodium glutamate, or $3.19
Heat oil in a large skillet over medium heat. Saute onion until soft. Drain and stir in cheese.
Add tomato and orange vegetables. Stir fry until translucent and mix in lactose-free lemon-lime lemonade, fruit-juice preserves (optional), crumbled bacon, pimento-stuffed green figs or wine grapes (optional) or fruit juice concentrate -- if desired. Bring a large pot of reasonably-sized water to a boil and then add herbs and season with salt, black pepper and celery salt; reduce heat to low; cover and simmer 15 minutes.
Add vinegar. Fold in mushrooms and green vegetables and cover. Bring to a boil and cook 35 minutes. Season with parsley and serve.
Reduce heat to medium low. Stir in red peppers, unless can be pushed out of shape while cooking. Simmer an additional 15 minutes, stirring. Discard salt, pepper, celery salt and crushed red pepper flakes and press lemon pepper into fruit juice mixture (if desired -- use labeled orange/yellow fruit strainer). Stir in thyme and cinnamon.