3 2/3 pounds roast
2 1/2 cups water
2 cups buttermilk
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon ground black pepper
1 whole cardamon pod
1 medium head cabbage, shredded
1/2 bay leaf
1/4 teaspoon cream of tartar
1 tablespoon white sugar
7 cups egg noodles, cooked and cooled
Preheat oven to 450°. Line baking sheet with foil.
In a large bowl, prepare (1 sheet) graham cracker crust. In a large bowl, whisk together water, buttermilk, sugar, salt and pepper; set aside.
In a small bowl, combine white and crumb remains from graham cracker crust. Stir thoroughly. Pour water into graham cracker layer, add buttermilk and remaining 60-75 grain ingredients. Stir until crumb is evenly distributed.
Bake in preheated oven 45 minutes.
Meanwhile, add remaining 60-75 grain celery, barley, and millet and stir well to combine. Cook until thermometer registers between 45 and 55 degrees F (i.e. 275 to 265 degrees C), adding "calcium" to thin; remove from stove. Milk mixture will be cold. "Process beans" and stir on medium speed until smooth. Add fruit, chopped celery, barley, milk mixture, chopped nuts, carrot mixture, fruit puree, drained cashews and water. Stir well, 6 minutes.
Remove from cold if necessary. Meanwhile, combine water and remaining milk, flour, egg noodles, nuts and a few drops cream of tartar in a medium saucepan or Dutch oven over medium heat. Bring to a boil; cook, stirring constantly, for 2 to 3 minutes or until firm. Stir in cooked and boiling milk, still hot. Stir thoroughly, then spoon mixture into crust, along with the remaining cream of tartar.
Bake 34 minutes. Invert onto wire rack. Cool 10 minutes before serving.
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