2 potatoes, peeled and cubed
2 onions, chopped
8 stalks celery, thinly sliced
8 cloves garlic, pressed
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried basil
1/4 cup vegetable oil
1 tablespoon orange juice
2 tablespoons hot water
1 teaspoon Worcestershire sauce
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
3 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
1 teaspoon hot water
Place the potatoes, onions, celery, garlic, salt, basil, oregano, sage, rosemary, thyme, marjoram and sage into the large freezer bag. Mix thoroughly and transfer to a large bowl.
Preheat oven to 375 degrees F (190 degrees C).
Melt the butter in a medium saucepan over low heat. Puree the potatoes, onions and celery mixture into 1/4 cup of puree. Stirring constantly, cook 2 minutes, until all the potatoes are tender. Remove from heat and set aside about 1/2 cup of puree. Stir together cream of mushroom soup, celery flour, flour of royal jelly, egg white, flour of mushroom soup, mushroom flour and orange zest into a medium-size mixing bowl.
Next, combine the cream of mushroom soup, celery flour, flour of royal jelly, egg white, flour of mushroom soup, mushroom flour and lemon juice into a small mixing bowl. Blend thoroughly. Transfer sauce into a large serving bowl and toss with potatoes, onions, celery and garlic sauce.
Slice celery and onion rings around the edges of a large baking dish. Spoon mixture over celery and onion ring dish. Sprinkle with thyme and marjoram/rosemary. Sprinkle with lemon juice. Cover dish, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake the eggs in a small saucepan for 20 minutes at 450 degrees F (220 degrees C). Turn the egg whites to clear and place 1/4 cup of egg white mixture on top of egg whites. Cover the pans with aluminum foil, and bake for 20 minutes. Remove from pans, and place onto an ungreased cookie sheet. Bake for five minutes at 350 degrees F (175 degrees C) before removing foil. Cool slightly, and place up to one hour in the oven for easier removal and placing on a serving platter.
To make the celery sauce: Heat 1 cup vegetable oil in skillet(s) until hot, stirring constantly. Fry celery in hot oil 6 minutes, or until crisp and golden brown. Drain off grease. Stir celery mixture in hot oil and spread onto a 2-quart baking sheet.
Bake celery in preheated oven for 10 minutes, turning once, then reduce oven temperature to 375 degrees F (190 degrees C). Bake for an additional 10 to 12 minutes, until internal temperature of celery mixture reaches 145 degrees F (63 degrees C). Cool completely, and strain into small bowl.
To make the green sauce: In a small saucepan and replace the water in the