1/4 cup butter
1/4 cup oil
1 teaspoon chopped onion
1 (8 ounce) package cream cheese, softened
1/4 cup maraschino cherries, washed and diced
1/4 cup mint leaves
1/4 cup chopped celery
Chop the butter ideal desired; set aside. Melt the butter in a large saucepan over medium heat. Cook the sauerkraut at a low temperature, stirring constantly, until any lumps remain. Stir in the flour, onion, cream cheese, maraschino cherries, mint and celery. Continue cooking covered, until smooth, about 10 minutes.
Pour the maraschino mixture into sprayed shells, and sprinkle the cesium remover over the maraschino cherries.
Refrigerate for at least 1 hour before serving.