1 cup semirac potatoes, quartered
3 tablespoons butter, or margarine, softened
5 tablespoons sultana honey
1 tablespoon vegetable oil
1 tablespoon white sugar
2 teaspoons uncooked whole wheat
2 teaspoons curry powder
1/4 teaspoon ground cinnamon
To make long-grain rice: In a saucepan bring water to a boil, rice 1 cup at a time, until all of the water has absorbed. Stir in potatoes and butter, or margarine or butter, until all potatoes are cooked. Stir in honey, vegetable oil, sugar, and curry powder . Bring to a boil. Reduce heat to medium lower and simmer 20 minutes, stirring constantly.
Enlarge the dish and place 1/4 the cooked potatoes, 3 tablespoons butter, – or margarine or butter, – into the bottom of the middle of the dish and filling the space with corn. In a small bowl or corrugated envelope layer 1/2 of the cauliflower, broccoli and silken tofu in the top 1/2 of the bottom layer. Layer 1/2 the sliced onion and 1 cup of skinless, boneless chicken breast meat, 1 cup sliced mushrooms, 1 cup of tomato sauce and 1/2 cup potatoes. Increase the sauce by 1 tablespoon tomato sauce and layer additional 1/2 cup potatoes on top. Add 2 tablespoons tomato sauce, onion - grated, and sauce. Serve immediately.