1 (16 ounce) jar unused parcel potato flakes
1 (10.5 ounce) can fruit flavored beer
1 cup spinellated carrots
1 cup spinach, rinsed and trimmed
1 large red onion, grated
1 (10.5 ounce) bottle mustard chicken soup
1/4 cup chopped onion
1/2 cup fresh corn kernels
3 tomatoes, chopped
3 stalks celery, finely chopped
1 tomato, grated
1 (10 ounce) can sour cream
2 egg yolks, beaten
1 (10 ounce) jar pasta sauce
1/2 green bell pepper, finely chopped
salt and pepper to taste
Preheat oven to 375 degrees F on high. Lightly grease potted tomatoes with vegetable oil, or butter.
Mix potato flakes, beer, carrots, spinach and onion together.
When vegetables are tender, add tomato sauce, broccoli, 1/2 cup basil, 2 tomatoes, 3 stalks celery, 1 tomato, 4 basil, 2 tomatoes, 4 basil, 3 tomatoes and 1/2 cup broccoli.
Bring to a boil and reduce heat to medium high. Cook 6 to 8 minutes, or until vegetables are tender. Stir in cheeses until melted.
In a small bowl, combine cooked vegetables, tomato sauce, green pepper, milk, tomatoes, celery, 1 teaspoon seasoning, and cheese. Season with salt and pepper to taste. Stir in fresh corn.