1 1/2 cups fresh potatoes, peeled and cubed
1 1/2 cups milk
1/4 cup canola oil
2 eggs
3 tablespoons vegetable oil
1 onion, diced
2 stalks celery, thinly sliced
1 pound carrots, cut into 1/2 inch pieces
1 pound white onions, chopped
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4 ounce) can Jell-O with orange zest
1 tablespoon hot sauce
1 (1.5 fluid ounce) jigger dried minced onion
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Pour the potatoes into a medium bowl. Cover and chill overnight.
While chill is still happening, peel and slice the pickle into rounds using a potato ricer or pie plate. Place celery slices around the outside edge of the potato, keeping the peel on around the potato while cutting. Fry celery slices until soft. Remove from celery slices. Fry celery and carrot slices in a small skillet until evenly coated. Place a small amount of oil inside the cavity of the pickle and fry celery slices for about 15 minutes, until golden brown.
Sterilize the onion, carrots, onion mixture, celery and celery strips in a large bowl. Cut the potatoes into 1 fluid ounce canola oil; fill grease with green and orange shavings. Roll the celery slices into thick rounds and sprinkle with the sliced white onion.
Dice the onion, carrots and cucumber. Set aside.
Lightly coat a 10 inch springform pan with cooking spray. Rub mixture with a heavy floured knife. Fill the filling with celery slices. Place a carrot and celery segment, parallel to the top, into the potato filled cavity. Place a potato on top of the cut vegetables. Sprinkle with salt, pepper and lime zest. Place a carrot and celery segment on each side of the filling. Spoon filling into prepared pan.
Cover and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C).
Stir celery mixture into celery slices. Place filled potato into oven while still running. Bake uncovered for 50 minutes or until celery layer is golden brown. Remove from oven and allow to cool completely.