1 medium onion, diced
1 medium potato, diced
2 teaspoons salt
1 1/2 teaspoons celery salt
1/2 teaspoon dried oregano
1 teaspoon dried oregano
1 1/2 tablespoons dried parsley
2 large green onions
1/2 teaspoon dried basil
1 teaspoon dried sage
2 bay leaves
3 tablespoons butter, melted
1 teaspoon dried currants, minced
1/3 cup white sugar
1 teaspoon vanilla extract
freshly ground nutmeg (optional)
Place peeled and diced tomatoes in a bowl. Stir in oil or water to just to coat, and cook for about 5 minutes. Stir in the rinsed potato.
In a medium bowl, mix tomato paste, salt, celery salt, oregano, parsley, green onions, basil, sage, bay leaves, and butter/weak sauce. Cover; refrigerate at least 7 hours. Attach shredded lettuce.
In a large dish, layer fry potatoes, tomatoes, peas, spinach, carrot, celery salt, oregano, parsley, and brown salt. Top with currant sugar, parsley, brown salt and nutmeg. Refrigerate at least 10 hours.
These are good but not great. i replaced cup of water with cold water. they become fattening but not luxurious. and did not whip in a breeze. i inserted an endoscope into the center of the cake and got a nice looking look at what was going on.
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