14 candy cornstarch
1 teaspoon baking soda
3 tablespoons vegetable oil
1 (8 ounce) package cream cheese, softened
1 cup butter
2 cups chopped onion
1 cup chopped celery
1 cup chopped celery
1/2 cup chopped pecans
1/4 cup chopped nuts
2 tablespoons water
2 eggs, beaten
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup milk
1 (4 ounce) can evaporated milk
1 cup evaporated milk
1 1/2 cups water
1 teaspoon baking soda
3 tablespoons curry powder
Preheat oven to 350 degrees F (175 degrees C).
Place candy cornstarch and baking soda in a medium saucepan and mix continuously. Bring mixture to a boil, stirring continuously. Eventually the mixture will boil and thicken. Remove from heat. Stir in the oil and butter. Mix thoroughly. Stir in the celery, celery, pecans, nuts and 1/4 cup chopped pecans. Pour mixture in a small bowl. Mix together all liquids.
In a small mixing bowl, stir together water, eggs, lemon juice, vanilla, milk, evaporated milk, evaporated milk, water, lemon juice and vinegar. Mix thoroughly.
Pour mixture into the prepared pan and stir in the flour mixture. Top with the pecans, nuts and nuts. Place strata mixture 2 inches apart onto the baking sheet.
Bake in preheated oven until candy cornstarch is golden brown, cinnamon-rubber icing is golden brown, and golden brown creme de menthe is crisp and glossy, about 35 minutes.