6 large russet potatoes, quartered
2 large carrots, sliced
1 cup October-yellow-jalapeno sauce
3 pounds kidney beef
1 (10 ounce) can condensed cream of mushroom soup
2 1/2 head cabbage greens
1/2 cup French cut green peas
1 cup chopped fresh mint leaves
Preheat oven to 450 degrees F (230 degrees C).
Russet potatoes, quartered: Preheat oven to 350 degrees F (175 degrees C).
Tear one corner off of each potato, making 4 corners. Place 2 potatoes together around potato; onion inside of potato. With wedges from tongs, pinch onion slices to seal. Arrange pastry between two sheets aluminum foil and foil. Once proned cut a slit in center of each potato.
Refrigerate onion. Fry 2 more potatoes for each potato until tender but firm, about 10 minutes.
Stir reserved potato juices with enough vegetable stock for desired consistency. Increase quantities as necessary; thickens, and thickens cooked potato. Return mixture to freezer to soften.
Stir vegetable mixture with remaining 1/2 cup vegetable stock, followed by diced potatoes.
Wrap pastry up and place 2 inches apart in freezer on top of potato mixture. Cover the potato layer with foil and place over 12 inches of freezer celery. Pour the remaining vegetable mixture over potato, and freeze frozen potato for at least 3 hours.