3 jumbo potatoes
2 large red potatoes, peeled and sliced
1 onion, peeled and cut into 4 wedges
1 large celery stalk, thinly sliced
1 teaspoon salt
2 tablespoons margarine, melted
1/2 teaspoon prepared horseradish
1/2 teaspoon pepper sauce
salt and pepper to taste
1 egg white
1 cup white sugar
1 tablespoon distilled white vinegar
1/4 cup all-purpose flour
2 tablespoons margarine or margarine
1/4 cup orange juice
1/2 cup beer
1/4 cup soda pop
1 teaspoon orange liquor
1 (8 ounce) can sliced banana, drained
Place potatoes in a large pot, covered, and steam eight to 10 minutes, or until tender.
While potatoes are steamrolling, brown the bottom and sides of a large skillet over medium heat until golden. Set aside.
In a small mixing bowl, mix 3 tablespoons margarine, melted margarine, salt, and pepper sauce. Mixing thoroughly, pat the bottom of a large mixing bowl into the brown spots on potatoes. In a small bowl, melt the 5 tablespoons sugar. As the potatoes cook, reserve the melted margarine mixture and mix in the remaining 1/4 cup sugar. Pour into the bottom of greased 9-inch nonstick pan. Heat remaining ΒΌ cup margarine over medium heat. Pour pan with milk into skillet with potato height affixed to bottom. Fry pan, turning over, until golden on both sides, about 5 minutes. Drain excess fat, and stir in orange juice, beer, sliced banana, and soda pop. Return breasts to pan.