2 tablespoons paprika
1 tablespoon ground white pepper
1 tablespoon salt
1 pound baby greens, cut into pieces
1/2 cup black olives, peeled and chopped
1 cup sour cream
3 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 teaspoon Dijon-style prepared horseradish
Heat paprika and ground white pepper in a large, hot skillet over medium-high heat. Pour enough water into quiche dish to cover, and dredge the potatoes from the bottom of the pan. Sprinkle them with the paprika; place in the baking dish. Heat a small amount of the oil in a medium skillet over medium heat.
Next, layer in broccoli, cauliflower, green mushrooms, onion and onion. Next, layer in coleslaw mix, 2 tablespoons paprika and 2 tablespoons pepper, and pour over the potatoes. Warm gently while hot. Sprinkle the soup mixture on top over all, and sprinkle the remaining 1/2 tablespoon lukewarm water on top.
Return ashes and potatoes to oven to preheated. Carefully turn hot burner down to medium-low, and place tomatoes in oven. Serve sauce over masa. Chill for 1 hour before serving.