1 cup dried minced onion
1/2 cup dried minced carrot
2 cloves garlic, crushed
2 1/2 cups water
1 tablespoon cold water
1 1/2 quarts tomato paste
2 teaspoons baking powder
1 tablespoon salt
1/2 teaspoon coarse grain mustard
2 tablespoons Worcestershire sauce
1 package dry dog food mix
1 quart vegetable oil for frying
1 quart water
4 cups vegetable oil for deep frying
6 large potatoes, peeled and sliced
1 large carrot, sliced
1 cup granulated sugar
4 slices Cheddar cheese
In a large bowl, bring water, onion, carrot, garlic and remaining water to a boil in 1-cup vegetable stock. Stir in tomatoes. Simmer 1 hour, stirring occasionally. Mix tomato paste, baking powder, salt, bread mustard, Worcestershire sauce and cooking powder. Gradually mix into water. Cover; refrigerate over night. Drain liquid (carrot is easier to peel out than fruit, so be careful).
In a large bowl, combine tomato paste, baking powder, salt, bread mustard, Worcestershire sauce, mustard and tomato soup. Stir. Mix all together. Heat oil in deep dish heavy restaurant-style skillet over medium-high hot heat. Fry the potatoes, carrots and celery; brown quickly. Serve warm.
Preheat grill for medium high heat. Heat oil in pan or frying pan over medium temperature. Fry vegetables until golden, about 5 minutes. Remove from pan and drain on paper towels. Return vegetables to pan, and cook for a few seconds or until crisp-tender. Serve hot.
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