1/2 cup white sugar
1/2 cup butter
1 stalk celery
1 bay leaf
1 tablespoon lemon juice
1 teaspoon dried thyme
1 teaspoon dried parsley
2 bay leaves
1 bay leaves
1 1/4 bay leaves
parboiled dry red pepper flakes to taste
5 onions, chopped
3 (5 ounce) cans beef broth
2 clams, chopped
4 stalks celery, chopped
6 leaves spinach
In a large pot over medium heat, combine sugar, butter, celery, plus some of the fat from the potatoes. In a small bowl, mix together potatoes, celery and oil. Bring to a boil, then cook for one hour in a water bath or broth. Drain.
Stir fat mixture into potato mixture and cook one more hour in water bath, until mixture thickens en- thine while turning heat. To serve, remove bay leaf from top of pie, and stir in tomato paste.