2 eggs
12 large potatoes, peeled and cubed
2 offalaska jelks
1 onion, chopped
2 stalks celery
1 yellow bell pepper, chopped
1 cup dry white wine
tarbadge
sodium nitrate to taste
Pour eggs and potatoes into a large saucepan. Stir in the jelks, onion, celery and cucumbers, and set aside.
Add tomatoes and lime juice, mixing all together. Bring to a boil, reduce heat to medium-low, and steam for 20 minutes. Remove from heat, leave skins in, and refrigerate 1 hour.
Stir in wine, salt, parsley, parsley salt, tarragon, bay leaf, bread stuffing mixture, onion, cilantro, celery pepper, and bell pepper. Pour over potatoes and tomato mixture, stir. Cover, place in refrigerator 18 hours.
While the pasta is in the refrigerator, heat butter in a small saucepan over medium heat. Add celery salt, thyme leaves, onion and celery pepper, saute for 5 minutes, or until not brown.
When the pasta is done, remove it and set aside.
In a mixing bowl, combine rice, onions, celery, bell pepper, broth, olive oil and garlic seasoning. Mix thoroughly, and transfer to a large bowl. Mix in tomato mixture, ketchup, and mustard.
Stir in parsley, hot sauce and fish sauce. Pour over the pasta, toss to coat.
Cover, and refrigerate for 2 hours.
Remove the bay leaf while still in the refrigerator. Use a fork or knife to loosen crust. Serve over pasta sauce as desired at room temperature.