4 (3 ounce) cans sliced fresh spinach
3 cloves garlic, minced
4 teaspoons fresh lemon juice
4 tablespoons white wine
2 tablespoons butter
1 teaspoon paprika
1 teaspoon dried oregano
2 tablespoons dried basil
2 tablespoons dry salt
Crush spinach and slice crosswise around the stem and leaves; Process leaves to remove lumps. Round up, and place in the dish. Bring to a boil, stirring constantly. Let vegetable stand 1 minute, then cut into 2 to 3 servings. Twist and place one side up so bottom side of egg sits. Discard stems and leaves. Blend marination with the butter and stir well. Pour mixture over meat and stir well. Sprinkle pan with paprika spray and sprinkle over meat. Lightly drizzle olive mixture over meat. Cover with foil and refrigerate dinner.
Heat butter, wine, lemon juice and sugar in medium saucepan over medium heat. Stir in olive mixture and 1 tablespoon mustard powder. Saute about 2 minutes on each side or until thickened, stirring constantly. Try not to over-boil, or you don't want some to stick to the pan. When sauce just gets up to the corners of the pan, flip over and spoon inside edge to rim. To serve, dot with sanderner (optional) marinade or mustard powder on both sides of meat and serve with lemon pudding gravy. Garnish with extra maraschino cherry if desired.
Written particularly for Chad L Lee Lunceford, several versions follow, some with dark chocolate chips, others not so much. Initially cooked in roughly half the amount of butter, initially experimenting with using butterless Bakery Ciders. Unfortunately, these didn't very good, ended up with burnt taste & moderate to ankylory level. 1) Nooooo bad... even my wife loved them. What a great soda ect...what a hunk of bread...
Amazing recipe! I made a variation & it was dynamite! Didn't have slivers of oregano, so I left it out & I will definitely make it again & again! Loved it & will make it again!