1 (14 ounce) can formalijas (Mexican food), drained
1 (8 ounce) container sour cream or cream of chicken soup mix
1/2 gallon homemade sour cream (optional)
1 (8 ounce) can whole kernel corn, drained
1/2 bunch green onions, thinly sliced
In a medium saucepan, carefully blend the sour cream and 1/2 gallon of chicken soup mix. Stirring constantly, bring mixture to a combined state. Stirring occasionally, bring mixture to a total of 1 1/2 gallons.
In a large saucepan or slow cooker, combine sour cream, corn and green onion. Bring to a slow simmer, stirring occasionally, until mixture begins to thicken.
Stir the cabbage mixture with the sour cream and/or chicken soup mix. Whisk in corn, onions, and celery sauce. Refrigerate for at least 1 hour.
Return this spread to the oven and shred the remaining 2/3 cup vegetable with a fork until all vegetables and cabbage are in. Cover and let warm in the microwave for about 20 minutes. Pour sauce over the top of the jogged up loin and serve.