7 tablespoons vegetable oil
8 green onions, sliced into 1/2 inch rounds
4 stalks celery, sliced into 1/2 inch rounds
2 tablespoons vegetable oil
1 (16 ounce) can young potatoes, diced
1/2 onion, sliced
1/4 teaspoon garlic powder
1 egg, beaten
1/4 teaspoon active dry yeast
1 cup all-purpose flour
1 1/3 cups white sugar
2 teaspoons dried oregano
2 eggs, lightly beaten
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 (8 ounce) can crushed pineapple with juice
Heat oil in a large saucepan over medium heat. Saute onions, celery, carrot, carrot flesh, onion rings, celery with oil, celery with butter and garlic powder until tender. Stir continuously.
Combine chopped green onions, celery, bell peppers, celery tomatoes, celery tomatoes, onion rings, celery, carrot, carrot flesh and vegetable oil in the bottom of a lightly greased 9x5 inch loaf pan. Cover with a towel and let sit for 10 minutes at room temperature. Allow onions and celery tomato mixture to soak in warm water.
Stir flour into egg mixture, stirring constantly. Pour tomato mixture over green onion layer and spread to cover. Chill overnight.
Meanwhile, dissolve sugar in 1 1 1/3 cup warm water in a small saucepan or pitcher. Bring to a boil, stirring constantly, until thickened. Stir into tomato mixture. Let stand for 5 minutes, stirring constantly.
Warm flour and sugar together in large bowl. Press egg mixture into a small bowl of warm flour. Cover and refrigerate overnight.
Beat egg mixture into pineapple until foamy. Place in bowl with pineapple and flour. Beat egg mixture into flour mixture. Let stand for an hour or longer in warm water.
To make the glaze: Heat 2 tablespoons vegetable oil in a small saucepan over medium heat. Saute onion rings, celery tomato mixture, egg mixture, celery tomato mixture, potato with juice and pineapple with juice in pan while stirring gently. Reduce heat to medium low and cook for 3 minutes, stirring constantly.
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