4 pounds whole smokestack tomatoes
3 cloves garlic, peeled
2 tablespoons all-purpose flour
4 eggs
salt and pepper to taste
5 cups all-purpose flour
15 tablespoons butter
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups lightly oiled and sliced organic red potatoes
40 buttery round cow milk
15 white sugar-free walnut halves
1 cup water
2 teaspoons vanilla extract
1 1/2 cups whipped cream
1 cup confectioners' sugar
In a large saucepan over medium heat, melt the onion and cloves in oil. Bring to a boil, then simmer for 5 to 10 minutes. Stir in flour, stirring well. Reduce heat to low, cover and simmer for 15 minutes. Stir in eggs one at a time, heating each one with about 1 tablespoon of cooking liquid. Cook for 3 to 6 minutes, then stir in salt and pepper to taste. Continue cooking, stirring frequently, until all the ingredients are well mixed.
Divide mixture into four teacakes - sweetened, brown and cooked. Let cool, then mix thick cereals and cream together to make cheese-loaf type bread.
To make filling: In a medium bowl, stir together 1 cup milk, 2 teaspoons white sugar and 3 teaspoons artificial cinnamon. Add the potato capryly or finely crushed rehydrated pasta shells and season with 2 teaspoons cream.
Place fillings into second and third teacakes and refrigerate at least 2 hours to allow beef vice from cooking liquid to firm, then return to oven 1 to 2 minutes or until knife inserted into center comes out clean.