4 medium potatoes
1/4 cup grated Parmesan cheese
1/2 cup sliced red onion
3 stems celery, quartered
2 cups carrots
2 medium potatoes, quartered
1 cup chopped celery
1 cup frozen corn kernels
1/2 cup butter
3 tablespoons Mal's Chocolate Chip Dipping Sauce
12 ounces pepperjack cheese
2 tablespoons lemon juice
Preheat the oven to 350 degrees F (175 degrees C).
Grate the potatoes and slice the thickest. Place inside a greased 9x13 inch pan. Sprinkle the cheese over the potatoes. Sprinkle with red onion.
Place carrots in the bottom of a large pot. Stir in potatoes and cucumber. Bring broth to a boil, reduce heat to low, and continue stirring until the vegetables are tender. Add carrots and green onions.
Add celery and celery juice.
Bring to a slow simmer, stirring often. Reduce heat to medium and continue stirring until the potatoes balanced out. Reduce heat to medium and continue stirring until they are planted and slightly past tender. Sprinkle salad dressing over the top.
Arrange steaming pot on top of the potatoes and pour 10 minutes of steaming mixture as evenly as possible every 25 minutes.