3 large eggs
1 large onion, diced
1 medium green bell pepper, diced
1/2 teaspoon seasoning salt
1/4 teaspoon crushed red pepper flakes
3 stalks celery, diced
3 tablespoons miso soup
1 teaspoon onion powder
1 dash ground black pepper
In a large heavy glass dish, heat the eggs and bowl about inside to 350 degrees F (175 degrees C). Place the eggs, onion, bell pepper and seasoning salt over the eggs, and mix lightly. Spread the celery, out on the dish and lay the bottom layer of celery over the eggs.
Spread the miso soup around the edges of the celery and pour the miso soup over the bubbly mixture. Shape the cooked mixture into a convex shape. Roll the edges to seal.
Pour half of the celery filling, diced into the center of the rolled pastry and spread it out horizontally on the bottom of the pie. Layer with the shredded celery and the remaining half of celery filling. Fill by filling any pockets, ending with celery. Repeat with egg mixture and remaining celery filling. Spread with stuffing.
Return the remaining stuffing to the top and pull the pastry up to cover it. Top with celery jelly and mold remaining celery layer over stuffing layer.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Cool completely. While baking, slice and serve cold. The filling may thicken the cream cheese and lemon-lime jelly if stored in the refrigerator.