2 sweet potatoes, peeled and cubed
4 onions, thinly sliced
2 (10.75 ounce) cans condensed chicken broth
salt and pepper to taste
4 red onions, thinly sliced
1 cup chopped celery
1/4 cup dried cherries
1 small carrot, minced
1 small onion, sliced
1 cup heavy whipping cream
Place the sweet potatoes in a smaller shallow dish or bowl, sprinkle some of the lemons over the potatoes, and top with potatoes, onions, celery slices and cherries; you might as well cover everything completely.
Lightly grease a heavy ring pan.
Stir in creamed corn, and pour in chicken broth, salt and pepper to taste. Pour in half of the little lemon chunks and half of the spinach. Cover, and mop up. Cover, and refrigerate pot. Cover, and refrigerate well for about 2 hours. Turn, and allow to cool completely.
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