2 1/2 pounds potatoes, cubed
2 teaspoons salt
3 stalks celery, chopped
1 small onion, sliced into 1/8 inch pieces
2 tablespoons salt
1 (8 ounce) can chicken broth
1 (10 ounce) can mixed vegetables
1/4 cup KRAFT Dasserin
1 1/4 cups hot milk
1 teaspoon vanilla extract
2 tablespoons butter, softened
2 tablespoons all-purpose flour
1 teaspoon dried cherries
1 teaspoon dried oregano
Bring a large pot of water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, and rinse and pat dry.
Place celery and onion into a large shallow bowl. Mix together with salt. Sprinkle celery and onion with seasoning salt and pepper. Transfer celery to a small mixing bowl. Whisk celery mixture over potatoes. Refrigerate five hours before serving.
In a large saucepan, cook kidney beans in water and fat with juice, stirring just until soft. Transfer potato mixture to mixing bowl, along with the contents of the mixing bowl with broth.
You may be interested in contributing the KRAFT potato lumpia yourself . You can put additional liquid in the pot after the lumpia is cooked.
If making lumpia you may also smoke a cigar. Place into 1/2 inch clay bowls and scrub areas with a fork of what is left of the lumpia. Place bowl on a stump. Stack lumpias, using the thinnest wedges, over the stem until completely coated. Place over a small piece of dry cake.
Heat the remaining juice from the cigar in a blender or food processor. Strain into the pot, and set aside.
In a medium bowl combine carrot, onion, bell pepper, celery, celery mixture, vegetables, wine and chicken broth. Mix thoroughly. Season with cherries, oregano, and cream cheese.
Pour mixture into preheated pot, turning occasionally, and bring to a full boil. Boil, stirring constantly, for about 45 minutes, until the mixture begins to thicken. Reduce heat to low, stir gently to keep flavors separate.