1 cup cold water (110 degrees F/45 degrees C)
1/6 cup finely crushed cornflakes
1 teaspoon salt
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
6 potatoes, cubed
4 green beans, sliced
1/2 cup bell pepper, diced
1 lemon, quartered
1 1/2 teaspoons vegetable oil
Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart saucepan bring water to a boil, mix with corn and salt; cook for 1 minute, stirring constantly. Remove from heat, balance, and prepare a large pot for this.
To the potatoes add the chopped green beans, bell pepper, lemon, vegetable oil and 1/2 tsp salt; bring to a boil, reduce heat to medium low, and stir until all liquid is absorbed. Cook for 10 minutes, adding water as necessary.
Heat oil in a heavy skillet to a medium-high heat. Add potato cubes and cook 10 to 15 seconds. Remove from oven, and stir in onion.
Heat remaining 4 tsp salt and 1/2 cup broth, and heat until warmed through. Garnish each pill with 1/2 cup pepper, 1/2 cup chopped pickled marjoram, 1/2 cup raisins, 1/2 cup chopped sprigs fresh basil, and 1/2 cup dried dill.
Or blend both packages of ingredients and pack into bowls: 1/2 cup potato flakes with 1/2 cup chopped pickled marjoram, 1/2 cup raisins, 1/2 cup sprigs fresh basil, and 1/2 cup 1/2 bagels.