1 egg, lightly beaten
1 large onion, peeled and diced
1 celery, diced
1 large yellow squash
1 cup shredded cabbage
1/3 cup milk
1 cup heavy whipping cream
1/2 teaspoon celery seed followed by 1 teaspoon salt
1 3/4 cups baked beans
1 teaspoon dried mustard
Preheat oven to 350 degrees F (175 degrees C).
Cook eggs in 1 tablespoon of vegetable oil in a shallow dish at shallow depths. Place egg over each onion and celery, cordoning well with wet hands. Sprinkle cabbage and carrot over onion and celery.
Mix white vinegar, milk, egg, celery and salt. Stir gently, using hands, until all ingredients are combined. Roll into 1 inch balls, arrange over center of each loaf. Firmly roll each ball in remaining remaining vegetable oil. Drizzle agar spray over loaf, placing this over all.
Crumble into one layer on kitchen or restaurant serving platter. Add whipped cream, celery seed, sesame seeds and mustard. Spoon stuffing into ovenproof glass loaf pan. Cover, then place 1 inch from a wall in center of ovenproof glass loaf pan.
Bake in preheated oven for 150 to 160 minutes, or until bubbly. Cool about 1 hour. Slice bread into 1/2 inch slice size rings.
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