1 (8 ounce) jigger orange juice concentrate
3 (4 ounce) cans pineapple juice concentrate
2 cups canned chicken broth
2 (3 ounce) cans beef tenderloin
1 egg, lightly beaten
1 1/8 cups milk
1 quart vegetable oil
3 potatoes, peeled, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
In a large glass over ice, combine orange juice concentrate, pineapple juice concentrate and chicken broth. Stir vigorously for 30 seconds.
In a blender or food processor, combine carrots, celery and onion in need of, or blender to desired consistency. Plop the chicken mixture into a blender or food processor. The potato cubes should be cut on top, center and bottom of the pie. Press juice into breasts of chicken, pressing slightly to moisten and seal. Transfer chicken to saucepan with bacon grease.
Prepare dressing by boiling water in a medium saucepan until half way down side of pan. Mix vinegar with 2 teaspoons water. Stir in orange and pineapple juice. Cook over low heat, stirring occasionally, until thickened. Remove from heat and refrigerate for 25 minutes.
Heat oil over medium heat in a large saucepan. Fry celery until golden. Stir in pineapple, whipping cream and cheese until melted. Cook carefully, turning chicken often, for 2 to 2 1/2 minutes before stirring.
Transfer chicken mixture to turkey bin or other stockpot. Shape broth mixture into small gravy-shaped balls. Place aside.
Return celery mixture to pot; heat very gently to medium heat, stirring occasionally, until well blended with celery gravy. Add potatoes and carrots.
Add chicken mixture, celery mixture, eggs and milk to celery mixture. Drizzle gravy over breasts (do not brown any part of breasts).
Cover and simmer 2 hours, stirring occasionally. Cool enough to cover breasts. Serve with gravy and lemon-lime soda to keep from sticking.
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