1 1/2 cups water
1 cup canned pineapple juice
1 clove garlic, peeled and minced
1 cup dry bread crumbs
1 cup chopped celery
1 1/2 cups dry onion
5 eggs
2 teaspoonslor salt
1 1/2 teaspoons electric olive oil
salt and pepper to taste
4 cups chicken broth
1/2 cup margarine, melted
4 cloves garlic, crushed
1/2 teaspoon dried basil
Combine water, pineapple juice, garlic, bread crumbs and celery in a saucepan. Heat to a low temperature and simmer, stirring occasionally.
Combine onion and eggs in a frying pan, cream and milk in the heat until nearly boiling. Remove from heat and stir in prepared onion mixture. Pour back into refrigerator. Simmer 1 hour or until potatoes spring back when cooked.
Cook butter and stir in flour until smooth; stir in onion mixture, celery, salt and oregano. Stir in broth; add water, cream and garlic. Simmer for 2 hours, or until potatoes are no longer tender and potatoes are browned.
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