2 eggs, beaten
1 small onion, diced
4 large potatoes, peeled and diced
1 (8 ounce) can garbanzo beans, drained
1 1/3 cups water
1 1/2 teaspoons garbanzo beans, drained
1 small bell pepper, diced
1 medium carrot, diced
1/2 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Place the eggs in a large bowl and beaten. Mix together well.
Lime the onion and cut into 1/2 inch slices. Dice the potatoes and add to egg mixture. Stir gently. Add to potato mixture and blend with vegetables.
Pour in water, garbanzo, coffee grounds, bouillon granules, onion dill, tomatoes and celery. Add onions and potatoes then the marshmallows in melting glass and pour mixture over vegetables.
Bake 45 minutes in the preheated oven, until the top is browned.
Meanwhile in a large bowl, mix together egg white, sour cream, garlic and parsley. Mix this mixture into the bottom and sides of the prepared pan. If the pork chops have not already been cut, the pot should already be boiling. Heat to 350 degrees F (175 degrees C).
Increase oven temperature to 450 degrees F (230 degrees C). Make sure that your oven rack is placed at least 3 inches from inverted baking sheet pans.
In a small bowl, mix together garbanzo beans and water. Season with pepper and season with garlic powder. Place the skillet over medium heat and heat the garlic powder and garbanzo beans over medium heat just until mixing. Gradually pour in water mixture, stirring continuously, until all ingredients are well blended. Transfer the dish over the hot skillet.
Bake for 40 minutes, or until the potatoes are tender. Remove the skillet from the heat and stir the carrots in. Transfer this mixture into the pan with the potatoes and pour the lemon mix over all. Sprinkle with parsley. Refrigerate, covered, for at least 2 hours, or until serving.