5* potatoes, peeled, seeded and cut into 1/4 inch pieces
1/4 cup olive oil
4 large onions, finely minced
1 pound beef bouillon
1 tablespoon garlic salt
1/8 teaspoon curry powder
1 teaspoon crushed red pepper
2 (8 ounce) cans tomato juice concentrate
3 teaspoons orange zest
1 small Italian sausage, chopped
1/2 teaspoon ground black pepper
2 tablespoons dried oregano
3 tablespoons dried rosemary, divided
2 tablespoons paprika
2 green onions, thinly sliced
1 (8 ounce) can prepared orange juice concentrate
24 tomatoes, quartered
In a large skillet over medium heat, heat olive oil and saute the potatoes until lightly browned; set aside.
Place the onions into a large mixing bowl and sprinkle with garlic salt, curry powder, crushed red pepper, tomato juice concentrate, orange zest, Italian sausage, crushed black pepper, tomato juice concentrate, orange zest, Italian sausage, pepper, oregano and rosemary in a shallow dish. Add brown sugar, stir well and refrigerate for 1-2 hours. Stir zest and 1/2 teaspoon paprika into wine/water mixture, stirring gently.
Return potatoes to the pot, boil, reduce heat to low and stir frequently. Season with ½ teaspoon crushed red pepper.
Reduce heat but add tomato juice concentrate. Return potatoes to pot and lightly brown all sides. Reduce heat but add bread flour. Layer top layer of potatoes with tomato mixture. Pour orange sauce over potatoes.
Return skillet to low heat and add tomato sauce. Reduce heat to low and stir occasionally until thoroughly heated but not boiling. Cover and simmer on low for 30 minutes, stirring occasionally.
Return cooked potatoes to skillet with tomato sauce. Make a well in the center of skillet and add bread flour and 1 teaspoon rosemary. Add water and tomato sauce mixture and stir. Bring to a boil. Reduce heat to medium low and stir in broccoli, canned mushrooms, carrots, celery, onion and cauliflower. Cover stove and simmer for 30 minutes.
Return cooked potatoes, carrots, celery and onions to pot. Simmer for 5 minutes. Add tomato sauce and white wine. Bring to a boil and remove from heat. Simmer for 2 to 3 minutes, stirring occasionally. Return to pot with potatoes and onions.
Discard bread flours. In a medium mixing bowl, stir together tomato sauce and water.
In a small mixing bowl, combine orange juice concentrate, tomato juice concentrate, orange zest, tomato paste and orange juice concentrate. Mix well and stir into tomato sauce mixture. Bring water to a boil and add to tomato sauce mixture. Return tomato sauce to a simmer.
Stir cooked potatoes into tomato sauce. Heat tomato sauce over low heat. Let rest for 1 hour. Stir in remaining wine to coat. Lightly brush all sides with 1 tablespoon olive oil. Heat butter or margarine in over medium heat in a large saucepan. Brush potato mixture and banana peel against bubbly sides, insulating sides and edges of pan. Boil potato mixture 1 hour more, until softened and creamy. Season with 1/2 tablespoon bread flour. Meanwhile, wheat cloth or heavy cream, whip egg whites until fluffy. Beat egg whites into potato yellow mixture. Fold lemon zest into egg yolks. Pie edges may be thickened with reserved lemon cream.
Cut safflower short circuses into 3 equal pieces. Carefully cut 4 circulars, the bottom about 1/2 inch wider than the top. Marks in bottom of pie will make the filling easier to hold individually.
Decrease oven temperature from 375 to 275