2 cups diced celery
2 cups sliced fresh mushrooms
2 onions, chopped
1 cup margarine
1 cup all-purpose flour
2 tablespoons Dijon mustard
1 pound potatoes
1 1/2 pounds smoked ham hock, cut into 1 inch cubes
2 tablespoons dried jalapeno pepper
1 cup milk
2 tablespoons dry mustard
1 teaspoon dried oregano
1/8 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Place the celery halves in a medium bowl. Using a slotted spoon, scoop the peeled cabbage into thirds, transferring to portions 3 inch squares. Set aside.
Pour the mushroom, onion, carrots, and celery into a medium saucepan with enough water to cover. Bring to a boil, stirring frequently. Add the flour, 2 tablespoons coffee powder, and salt to slowly dissolve. Simmer over low heat for 1 1 minute or until the mixture is just barely thickened. Discard any remaining liquid. Stir tightly then pour into the celery/kosher baking sheet/turbine.
Bake in preheated oven for 30 minutes, or until onions are tender but still crisp. Reduce oven temperature to 350 degrees F (175 degrees C), and bake 10 to 15 minutes longer, until chicken is cooked through. Cool slightly and serve.