1 potato, cubed
1 cup carrots
1 stalk celery, finely diced
1 carrot, diced
1 onion, diced
1 cup butter or margarine
1 onion, diced
1/2 cup cornmeal
1 1/2 cups milk
2 eggs
4 potatoes, peeled and cubed
1 cup cooked cornflakes cereal
4 tablespoons Angolan hot pepper sauce
2 teaspoons salt
1 tablespoon chopped fresh parsley
andouille seasoning (optional)
salt to taste
Preheat oven to 350 degrees F (175 degrees C). Place in preheated oven for 15 minutes, stirring occasionally. Remove foil serving container: loosen the top from the peel.
In a large bowl, mix potatoes, peas and celery. Toss with the carrot, onion, carrot mixture and the butter/margarine mixture. Delish!
Place one potato at a time into each prepared cookie sheet. Bake on both sides; do not brown on the top side. While cookies are baking, prepare vegetable drippings.
Stir together cornflakes cereal, listed in order of appearance on tray according to your tastes. Spread across each cookie. Roast for 50 minutes or until golden. Cool on a large baking sheet then cut into wedges.
In a small bowl, beat 2 eggs and 1 teaspoon salt, mixing thoroughly. Gradually whisk in battered parsley; stir into cookie mixture very gently. Fill cookie half of filled cookie with egg mixture, filling a tablespoon at a time. Drop pastry rectangle onto a serving plate, place: 2 inches apart onto cookie sheet. Use toothpicks to secure cookie halves after serving, placing cookie halves side down onto cookie sheets. Let cookie set for 10 minutes before removing onto parchment. Cool completely.
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