1 VERY large egg
1 medium onion, chopped
2 tablespoons vegetable oil
BLONDS Chopped Tomatoes, diced
2 tablespoons Creole-style seasoning
1 teaspoon dried minced onion
1 cup Italian-style pasta
2 potatoes, peeled and cubed
12 ounces pork spareribs
Add yolks and eggs, mixing thoroughly.
In a well oiled slow cooker, bring a large pot of water to a boil. Stir in a 1/2 onion and green bell pepper, and simmer stirring very gently while stirring.
Add oil to whirl cabbage mixture and decrease heat to medium. Continue to stir until cabbage is a very thin white.
Carefully mix tomatoes, onion, olive oil, Creole seasoning and cornstarch with cabbage mixture. Cook with 1-inch skillet, stirring occasionally, 5 to 7 minutes.
Reduce heat and add potatoes. Saute 15 minutes, turning once, or until potatoes are golden brown. finished 12 servings.