2 flax seed meal
2 tablespoons vegetable oil
1 medium onion, chopped
1 tablespoon fresh lemon juice
1 teaspoon garlic powder
2 tablespoons salt
2 tablespoons tomato paste
1 teaspoon paprika
2 teaspoons dried onion flakes
2 teaspoons dried oregano
1 teaspoon dried basil
3 tablespoons red wine
1 1/2 cups whole wheat flour
3/4 cup warm water (110 degrees F/45 degrees C)
1 (14 ounce) can cornflakes cereal
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, sliced
1 cup chopped celery
1/4 cup chopped onion
2 tablespoons dried parsley
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large skillet over medium heat, brown the onion and lemon zest in vegetable oil. Remove from heat and mix with the garlic powder, salt, tomato paste, paprika, oregano, basil, wine, flour and cornflakes. Spoon mixture into prepared baking dish.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour.
Meanwhile, in a large saucepan over medium heat, melt the butter. Bring the cornflakes, cream cheese, cream cheese slices and celery to a boil. Reduce heat to low, and stir in the onion, celery and parsley. Remove from heat and place mixture in prepared baking dish.
Bake uncovered at 350 degrees F (175 degrees C) for 30 to 40 minutes. Allow to cool.