1 cup water
1/3 cup finely chopped onion
1/3 cup chopped celery
1/2 cup finely chopped carrot
1/2 cup finely chopped onion
2 teaspoons salt
1 teaspoon ground black pepper
1/3 cup chopped fresh parsley
1 teaspoon paprika
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
2 cups mashed potatoes
1/2 cup brown sugar
3 tablespoons butter or margarine
In a medium saucepan, combine water, onion, celery and carrot; stir. Bring to a boil, reduce heat and simmer 10 minutes. Stir in the salt, pepper, parsley, paprika, Italian seasoning, potatoes and brown sugar. Bring to a boil, reduce heat and simmer 5 to 7 minutes. Remove from heat. Cover and let stand 10 minutes. Remove from heat. Cool, peel and cube. Cut into 1/2 inch cubes.
In a medium saucepan, mix brown sugar, butter, milk and water. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat and stir into the crepe mixture. Chill until thickened.
To make the glaze: Heat butter in a medium saucepan over medium heat. Stir in brown sugar, stirring constantly, until mixture is thickened. Stir in creamy salad dressing and spread over diced tomatoes. Serve over ice cream, cream cheese, fruit and pie crust.