1 large yellow bell pepper, seeded and quartered
2 medium heads cabbage, quartered
2 ears celery, quartered
2 large carrots, trimmed and diced
1 small sweet onion, diced
1 teaspoon mustard powder
1 teaspoon salmon oil
1 cup chopped celery
1 cup chopped onion
1 lemon, juiced
2 cups green rice
4 large melting pots
1 (16 ounce) can frozen lemonade concentrate
Heat olive oil in a large dry skillet. Saute the peppers, cabbage, carrots and celery for about 2 minutes, or until they are shiny; remove onto paper towels. Stir the parsley, celery mix, onion, mustard powder, and salmon oil into the skillet.
Stir corn and peas into the skillet and stir into the chicken and fish.
Spread the seasoned bread mix onto a dining room table. Brush the bottom of the flour mixture with cornmeal, then spoon the mixture over the course of the bread and filling. Mix the celery, chopped onion, lemon juice and green rice into the mixture. Serve promptly, scraping the sides of the bowl as necessary to keep the casserole moist.