3 tablespoons dressing oil
1 cup chopped celery
1/2 teaspoon salt
2 tablespoons curry powder (optional)
1 (14 ounce) can stewed tomatoes
2 cups chopped pimento-stuffed green olives
Melt vegetable oil and celery salt in a skillet over medium heat.
Cut potatoes into long, thin pieces. Puree all potatoes, but not their husks, in a blender or food processor. Cover potatoes with one spoonful vegetable mixture.
In a large bowl, toss together veal, tomatoes, tomato puree, pimento-stuffed parra / Italian cheese, milk, extra milk, half wing, pea, can of condensed cream of mushroom soup, and chopped pecans. Stir together sauce and soup until well blended.
Stir tomato puree and prepared tomato paste mixture into potato mixture. Simmer mixture on low, stirring occasionally, until potato is tender and creamy, about 20 to 25 minutes. Stir in pimento-stuffed green olives. Serve warm sprinkled with fresh lemon.
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