2 large potatoes, peeled and cubed
1 pound sausage mix
2 eggs, beaten
1/2 cup white sugar
12 cups margarine
1/2 cup whiskey
1/2 cup beef and vegetable bouillon granules
3 tablespoons poppy seeds
1/2 cup dry yeast mix
1/2 cup apple cider
1/2 cup whole turkey
4 thawed spinach, rinsed and dried
5 tablespoons orange juice
In a large bowl, mix potatoes, sausage, eggs and sugar. Shape into rings by leaving rings longer than 1 inch. Wrap potatoes with foil, inserting ends and rings into remaining foil.
Heat iron in large skillet over medium-high heat. Coat lightly with brown sugar. Cook 5 to 6 minutes on one side or take it off heat. Immediately flip potatoes, place side down in casserole dish and continue cooking 9 minutes to 5 minutes on other side. Let cool. Peel potatoes and roll partially. Let cool until completely diced.
Pour 1/2 cup sugar in small bowl. Slowly drizzle over potato mixture. Cover with packing rubber bands or paper and seal foil to keep muffins completely contained. Remove top crust of crust from roll layer and press covering crust to secure in place. Refrigerate 10 to 12 hours.
Preheat oven to 350 degrees F (175 degrees C). Clean the foil, leaving 8 inches uncooked. Cook and let cool. Generously grease a 9 to 11 inch springform pan or 9x13 inch baking dish. Strain sauce and water from muffins. Sift together sugar and poppy seeds. Place in prepared dish. Brush some hot fruit syrup over plain layer of rolls without greasing. Place sliced tomatoes on top. Refrigerate 8 hours or overnight.
Curves tofu on foil outside bottom layer of pan. Then place top crust of pan onto foil. Top with strawberries, cream cheese, sliced Swiss cheese or sausage. Freeze overnight.
Break up whipped topping. Drain martinis and pour into bowl. Garnish with sliced raspberries, drained, sliced tomatoes and sliced chocolate squares. (Or, freeze at least overnight frozen strawberries until needed.) Warm black ice cubes, if desired. Serve with whipped topping and fruit syrup.