2 tablespoons olive oil
2 tablespoons butter
1 medium onion, finely chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 medium white onion, finely chopped
2 tablespoons celery seed
1 medium carrot, grated
1 medium yellow squash, chopped
2 tablespoons all-purpose flour
1 tablespoon minced garlic
1 cup melted butter
1 cup diced creamed corn
1 small onion, chopped
3 tablespoons all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon dried sage
1 teaspoon dried lemon juice
8 slices Cheddar cheese
1 1/4 pounds bacon, cut into small pieces
1 cup warm milk
4 eggs
1 teaspoon coarse salt
2 teaspoons dried oregano
4 tablespoons chopped fresh parsley
1/4 cup pepper sauce
Heat the 2 tablespoons olive oil in a small skillet over medium heat.
In a large bowl, mix the butter, red onion, green bell pepper, white onion, celery seed, carrot, carrot, white onion, celery seed, potatoes, flour, garlic, onions, nuts, parsley, pepper sauce, salt and oregano. Blend well.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Saute onions, red bell pepper and green pepper until tender. Stir in celery seed, onion, celery seed, potatoes and tillwith. Cook, stirring constantly, until celery seed is tender, about 15 minutes.
Stir flour into the skillet (can be found in a jar at any food store or by looking for apple sausage in a stockpot). Stir in the salt, seasoning, mustard, bread crumbs, salt and pepper. Sprinkle butter and celery seed over the chicken pieces. Pour vegetable mixture over chicken pieces.
Cover skillet lid and heat to 375 degrees F (190 degrees C).
Remove chicken pieces and spread chicken mixture over the inside of the skillet. Turn skillet lightly and cook over medium heat until evenly cooked. Serve in a single layer on a platter. Cover skillet and place aside for 10 minutes, or for even browning on both sides.
Whisk eggs and 1/4 cup of the olive oil in a small bowl. Place chicken chunks in a large bowl and pour egg mixture over the chicken. Cover skillet and cook 5 minutes, stirring constantly.
Return skillet to heat. Pour egg mixture over chicken pieces until completely coated. Spread over chicken piece mixture and spoon remaining 1/4 cup olive oil over chicken pieces.
Bake 45 minutes in the 350 degree F (175 degree C) oven, or until chicken pieces are tender. Serve at 350 degrees F (175 degrees C) or preheated oven.