Spinach and Peppers Recipe

Directions

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.