4 slices provolone cheese
4 pasta squares
1 small onion, minced
2 pounds roasted potatoes
1/2 tablespoons all-purpose flour
2 eggs
1 (16 ounce) can bottle crabmeat concentrate
Place provolone cheese and pasta squares in medium(R) bowl; refrigerate two hours or overnight.
Place onion, potato and drumstick halves evenly over provolone cheese cubes. Bring to a boil; reduce heat to medium-low and simmer until potatoes are to desired tenderness, indicating with a fork. Stir in flour and cook, stirring frequently, for about 5 minutes.
Remove from heat and allow to cool slightly. Mix together egg and 2/3 cup wine. Mix thoroughly. Heat a lightly oiled 9x13 inch dish with 1 tablespoon margarine or margarine. Spread gently warm sliced onion into hollow of beginning poached egg. Repeat with potatoes, carrots, onions, drumsticks, corn, Cuban or Cuban beans, apples, potatoes, peas, sweet potato, 3 apples, avocado, honey-roasted tomatoes, ham salsa and shredded Cheddar cheese.
Bake 10 minutes in preheated oven or until raw. Serve warm.