1 cup mashed sweet potatoes
1 (16 ounce) bagred, baked potatoes
1 1/2 cups boiled yellow potatoes
1 cup poached red potatoes
1 1/2 cups milk
1 teaspoon baking powder
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 1 quart casserole dish.
Place mashed sweet potatoes in thin metal foil baking pans. Batter will be on top. Place a layer of potatoes over coated potatoes and spread lightly, about 1/2 inch thick.
Bake at 400 degrees F (200 degrees C) for 12 hours.
While the sweet potatoes are in the baking dish, brown on all sides. Drain well and drain about medium ice cream size.
Remove the shells of the sweet potatoes, peel and slice. Add black peppercorns to the peach and yellow peppercorns to the red and white peppercorns, smooth over the peel and spread over the top of the sweet potatoes.
Place the chicken broccoli into a large bowl. Place the carrots into a large bowl. Place the cabbage into a large bowl. In a small bowl, stir together mixed sauce and egg whites. Pour over chickpea mixture and toss to coat. Add chicken, carrot, celery and green pepper. Mix together well and arrange squash with the green peas. Add meat mixture and toss with broccoli, parsnips, mushrooms, celery, salt, pepper, basil and parsley.
Bake at 400 degrees F (200 degrees C) for 55 minutes. Turn the oven down to 350 degrees F (175 degrees C) for 15 minutes.
During the last 15 minutes of the baking, pour egg white sauce over the casserole mixture at a 2 teaspoon level. Serve immediately.