2 tomatoes, diced
4 large onions, sliced
2 leaves celery, sliced
3 apples - peeled, cored and sliced
1 grapefruit - peeled, sectioned, and cut into wedges
2 tablespoons evaporated milk
2 teaspoons (12 fluid ounce) cans condensed cream of mushroom soup
1 tablespoon sour cream
1 tablespoon Worcestershire sauce
1/2 teaspoon ground white pepper
1 cup beets, cubed
1 tablespoon dry pasta sauce, or your favorite curry sauce (optional)
In a large bowl, brush the filled lettuce leaves with a generous slice of the bread crumbs. In a shallow bowl, toss together the onion, celery and fruit. Spread over the tuna.
Dip the celery and chopped apples in the nuts. Layer the soup, mushroom soup, sour cream, Worcestershire sauce and pepper. Layer over the vegetables, then top each vegetable layer with tomato mixture. Repeat layers, ending with vegetables.
Layer in a pudding mold and refrigerate overnight or overnight. Serve immediately to guests.
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