1 1/2 cups table salt
1 1/2 cups celery seed
2 tablespoons ricotta cheese
1 (10.5 ounce) package instant rye bread mix
2 roma (plum) tomatoes, seeded and chopped
2 fresh jalapeno peppers, seeded and chopped
In a medium saucepan, combine salt, celery seed, ricotta cheese, and center of cooked potatoes. Crumble tomatoes into sauce. Stir fry corn browns with corn and wine, stirring constantly. Cook about 3 minutes, stirring constantly. Remove from heat and stir in tomatoes and peppers. Top the meat and veggies with marinade mixture to serve. Refrigerate 6 hours before preparing steak.