Home        Inspired by "Iron Chef" March 16th, 2001
                       Main Ingredient: Foie Gras (Duck liver)
  Recipes      I didn't have any duck liver, but it looked like balogna and from the descriptions
                       it is very bland. The key was when the piece of soft meat was cut into slices that
     Next           looked like sandwich meat.
   Recipe         I spread mayonaise on pieces of balogna and sprinkled garlic powder on them.
                       I sliced celery sticks about a half inch wide and as long as the balogna is wide.
   Diary          I rolled the celery up in the balogna and rolled the balogna and celery up in a
                       piece of bread. I put them on plates with the seam down and microwaved them
                       for two minutes each.