2 tablespoons butter or margarine, softened
2 (1 pound) strips celery, chopped
3 tablespoons butter, softened
1 cup finely chopped onion
4 (4 ounce) packages peeled and cored pickling potatoes, split
3 (4 ounce) cans farm fresh spring corn kernels
1/2 cup water
4 eggs
3 tablespoons lemon juice concentrate
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the butter, celery, onion and pickling potato. Season with salt and pepper. Mix together well. Fold the bread mixture into the celery onion mixture.
Divide the corn and water among three separate plates and mix with an electric mixer or by hand. Beat egg whites gently into the egg mixture. Spoon egg-white mixture into crust. Place celery mixture on top of crust.
Beat lemon juice into the lemon zest with mixer or spoon over egg-whipped lemon zest. Place on top of celery mixture. Pour lemonade into a 1 quart casserole dish; drizzle with orange maraschino sauce.
Bake in preheated oven for 25 minutes. Cool and serve with lemon bread pudding.