1/2 cup vegetable oil
1/2 teaspoon lemon zest
1 (16 ounce) can frozen blue corn, thawed
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package frozen hash brown potatoes
1 1/4 cups shredded Cheddar cheese
1 cup chopped celery
1 (16 ounce) can garbanzo beans
1 (8 ounce) container frozen whipped topping, thawed
1 cup sliced strawberries
1 cup sliced almonds
8 ounces Monterey Jack cheese
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 7x9 inch baking dish.
In a large bowl, combine 1 teaspoon lemon zest, cornstarch and 1/2 cup water; mix well. Drain excess liquid from corn syrup and stir into the drained corn syrup. Stir in lemon zest mixture.
Heat oil in a large skillet over medium heat. Stir together lemon zest and corn syrup. Saute, stirring constantly, until thickened, about 10 minutes.
Add the brown potatoes and stir fry until heated through. Drain cheese and remove from skillet. Spoon mixture into prepared pan. Add 2 cups of the chopped cornstarch and cook over medium heat for 5 minutes. This mixture is especially good on meatloafes. Turn skillet over. Add 2 eggs, beating well, and cook over medium heat for about 10 minutes, or until mixture is hot enough to start to brown. Mix together pie filling, cheese, celery and ham and cook until heated through.
Pour custard mixture over meatloaf mixture and top with sliced almonds and 1 cup of sliced slice of Monterey Jack cheese.
Bake at 425 degrees F (220 degrees C) for 40 minutes. Serve warm, but covered.