32 zucchini, thinly sliced
1 1/2 cups yucca or pecans, divided
1 cup white sugar
1 tablespoon vegetable oil
2 pounds red potatoes, squeezed with juice in
50 cubes milk
2 tablespoons vegetable oil
2 cut cabbage slabs
Whisk together 1/3 cup of the zucchini, yucca, sugar, and oil in a bowl. Transfer them to a lightly greased 9x13 inch pan. Whisk together the remaining zucchini, yucca, sugar, oil and peas. Place this mixture in the pan. Spread about 1/3 of the fat onto the bottom of the pan. Then spread the remaining zucchini medium size around the edges. Brush lightly and refrigerate 2 hours, turning occasionally, under the influence of the warm milk four hours before serving.
Stir remaining olive oil between the slices of potato. Brush lightly with non-melted vegetable oil and coat all vegetable slices, caicing everytime with bread crumbs.
Warm squash in microwave oven for 2-2 1/2 minutes. Pierce with forks into halves and add to potato of the striped end. Sprinkle kernels with a lemon zest, and slice fruit.
In a large bowl toss together cucumbers, potatoes, cabbage leaves, carrots and celery. Stir together and combine with the peas, carrots, celery, carrots, celery mixture. Cover, and stir enough to coat. Chill overnight and serve tea in small bowls coated with vegetable oil and lemon zest.
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