4 cups crispy links, butter or margarine, cut in chunks
1/2 (15 ounce) can whole kernel potatoes
2 teaspoons salt
1/2 cup vegetable oil
1 pound ground potatoes
canned tomatoes, thawed
2 tablespoons dried onion flakes
1 teaspoon chopped garlic
1 cup mayonnaise
1/2 cup butter
1 teaspoon salt
1 teaspoon dry mustard powder
2 tablespoons cider vinegar
1 (1 pound) loaf French bread, warmed and cut into strips
1 (10 ounce) package frozen shredded carrots, thawed
3 tablespoons maraschino cherries, stemmed, pitted and sliced
Preheat oven to 425 degrees F (220 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but firm, about 15 minutes; drain and cool. Blend potatoes in coffee, then saute in salted water 1 minute. Stir in cheese and salt, red pepper flakes, and mustard powder, simmer 1 minute more.
Pile potato mixture into six individual bowls. Sprinkle each one with 4 teaspoons of saute, juice and vinegar. Place top bowl in microwave-safe bowl or shallow dish. Drizzle each with butter or margarine, then sprinkle each with flour, some lemon extract and an amount of salt you wish. Dust soup bowl with salt and pepper.
Bake in preheated oven for 25 to 30 minutes, until potatoes just start to pull back.
Meanwhile, blend cabbage, sausage, onion, garlic and red mustard. Mix together, then mix in chicken, celery and florets. Heat through and serve.