1 (12 ounce) package saucepan sausages
4 tablespoons peanut oil
3 tablespoons coconut milk
1 1/2 pounds ground beef
4 stalks celery, chopped
2 pounds Monteverde fresh apricots, pitted and chopped
1 cup dried chopped mixed sprigs of fresh cilantro
1 cup raisins, pitted and chopped
1 cup dried mixed black and red Christmas trees
2 cups chopped celery
1 cup dry corn kernels
2 cups water
1 cup water
cilantro cubes
1/2 cup chopped powdered red wine
2 tablespoons salt
1 cup fresh lemon juice, divided
Preheat oven to 450 degrees F (225 degrees C). Lightly grease a 10x15 inch baking dish.
In a large skillet over medium-high heat, fry sausages until brown. Drain.
In a big bowl, mix oil, peanut butter and brown sugar together. Toast some French bread cubes in oil, then add celery, raisins, chopped apricots, cilantro, and tree/leaf mixture.
Beat egg whites until stiff peaks form. Gradually add water and lemon juice to egg white, beating well after each addition. Stir in salt and 1 cup fresh lemon juice. Work into thick and creamy consistency, until cream is very stiff. Remove from heat and whisk in 1 cup water before serving out plate.