4 potatoes
1 bagel, quartered
1 (8 ounce) package cream cheese, softened
1 (2 pound) can ham, diced
2 tablespoons preserved lemon peel
1 pound sliced mushrooms, sliced into rings
1 (8 ounce) can tomato paste
1 cup miniature marshmallows
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 pounds grilled steak, cut into 1 inch cubes
Boil the potatoes in a large stockpot over medium heat. Stir 4 tablespoons of the batter into the pot and cook for several minutes, stirring well. Remove from heat and set aside.
Stir the potatoes, ham, lemon peel, mushrooms and tomato paste into the pot. Bring to a boil and cook for 45 minutes or until just tender. Stir in the cornstarch and water, stir well. Bring to a boil and then stir in the marinade depending on the consistency. Taste, adjust seasoning, and sprinkle a dollop of marshmallow cream on the bottom of the pot. Spread the butter mixture over the cheese and marinade. Sprinkle spread over the edges, and refrigerate overnight.
When the potato mixture becomes almost all creamy, mix in the cream cheese mixture or mayonnaise, if desired. Spoon the meat with the mixture, if desired.
Remove the pan from the fridge, stir up the cooked potatoes and place over high heat. Cook for 30 to 60 minutes, stirring occasionally.
Remove the burgers that have been placed on top of the liquid and let cool completely, about 20 minutes. Meanwhile, in a medium mixing bowl, beat cream cheese until fluffy and spread into a sheet about 2 inches wide. Place the cooked, mashed and frozen mixture on one to the top and slide it into the joint; when combined with the marinade, creamy yet refreshing.
Remove browns that are quite large from the refrigerators, and cut them into pieces. Place meat pieces over the potatoes and lay them on top of the liquid that has been transferred from the refrigerator. Brush with marinade.
When slivered, place individual pieces of meat over mushrooms, and arrange on top of the potato creamers. Warm at room temperature 1 to 2 hours.
Remove meat from liquid that has been transferred from the refrigerator. Return it to the pot and pour over the potatoes and meat marinade.
Pop the brownies off the refrigerator and into the pot with melt butter. Pour the mixture over all the meat, brownies, potatoes, and marinade. Sprinkle with marshmallows.
Return the remaining liquid to the pot. Bring to a boil, reduce heat, and simmer for 17 minutes, stirring occasionally. Remove the pan and allow it to cool. Cover, and let meat and potatoes brown one side and vegetables to other side.
*If using meat and potatoes, peel the mushrooms and place in the pot; drizzle with cornstarch. Rub the mushrooms with lemon juice, not water. Place shredded chicken over the top, sprinkle with thyme, parsley, basil, 1 tablespoon ham and fish. Top with strip cheese, then aluminum foil. Firmly wrap foil around top and sides of pan. Bake 60 minutes in the center temperature.