3 cups chopped celery
1 pound pork tenderloin
1 (8 ounce) bottle Dijon mustard
1 teaspoon Italian dressing
1/4 teaspoon salt
1 1/2 teaspoons celery seed
1 egg, beaten
1 cup white wine
1 tablespoon vegetable oil
Throw celery into a large bowl and gently mix with some of the remaining liquid. Cover with plastic wrap and refrigerate overnight.
Meanwhile, cut meat into 1 inch cubes and bring to a boil in a medium skillet over medium heat. Stir celery mixture into the water and reduce heat to low. Cook, stirring, until meat is browned and crumbled. Add kidney beans, potatoes, celery and cook, stirring, until the water is absorbed. Cover with plastic wrap and place in refrigerator.
While the celery is chilling, preheat macaroni and dairy for a few minutes before serving. Make a well in the center of the celery and add water, according to taste.