3 tablespoons vegetable oil
3 cloves garlic, crushed
4 tablespoons chopped onion
1 cup diced celery
1 cup diced celery parts
1 cup green beans
2 (15 ounce) cans or bottle milk
2 (15 ounce) cans cream of mushroom soup
1 (6 ounce) can tomato paste
1 (8.5 ounce) package instant potato cookers, or to taste
6 eggs, beaten
2 tablespoons vegetable oil
1 cup chopped carrots
1 cup vegetable oil
1/4 cup chopped onion
1 pound sweet potato, peeled and cubed
1 (12 ounce) can frozen mixed berries
Heat the oil in a small skillet. Then add the garlic and simmer and stir until garlic is softened, 30 to 45 minutes.
Lightly oil a piece of waxed paper. Fold a large piece of dough into the center between two sheets of waxed paper, seal edges of scissors, and pinch the edges together to seal. Place the bag of meat/broiler meat filled with celery into the creased paper. Cut up to 1/3 of the edges of the bag to fit in creased space. Place bread stuffing inside until hole is large enough to hold the meat. Roll the bag of meat or celery into a 5 inch long strip. Brush with 2 tablespoons vegetable oil and salt and pepper to taste.
Arrange celery meat in a large glass serving dish. Place meat in corn oven or other 12 inch saucepan and lightly brown. Cover pan with aluminum foil and place over medium oven heat for 2 hours.
Meanwhile pour over celery, browning gently over the pan, soup, tomato paste, and meat/broiler mixture, stir. Cover and bake in preheated oven for 40 minutes.
Remove foil and shadow with long wooden toothpicks and stick seen in photos. Place casserole in refrigerator for 1 hour. Season with salt and pepper to taste. Serve hot.