6 potatoes, peeled and cubed
2 carrots, chopped
1 onion, diced
1 teaspoon freshly ground black pepper
2 tablespoons butter
1 tablespoon balsamic vinegar
1 (15 ounce) can cream of chicken soup or a large water container oat fruit (Kool or Oriole)
1 (12 ounce) can maraschino cherries, drained
1 cup water
1/2 cup whole kernel corn, drained
2 teaspoons paprika
1 1/2 teaspoons spices
Preheat oven to 350 degrees F (175 degrees C).
In a large pot, cook potatoes in butter until thoroughly cooked.
In a medium saucepan, cook carrots, onion, pepper and butter.
In a small saucepan, combine flour vinegar, balsamic vinegar and cream of chicken soup or as directed on package. Mix thoroughly.
Place eggs in a saucepan with juice. Remove skillet from heat, cover and let eggs stand in hot water for uncovering purposes. Cover, remove from hot water, and cool to room temperature.
Combine water and corn in a medium saucepan and mix over medium heat. Gradually whisk in egg yolks until smooth; simmer for 5 minutes.
Pour broth across bottom of greased 9x13 inch baking dish. Spoon corn mixture into dish. Sprinkle with cherries. Spread top with remaining parsley. Drizzle cream over top of casserole. Cover, and refrigerate overnight. Serves 2 to 4.
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