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Sauteplum Greens Recipe


6 cups black beans

1 cup wilted spinach

1 cup sun-dried tomato halves

2 tablespoons white sugar

2 teaspoons Worcestershire sauce

2 tablespoons romaine lettuce

2 tablespoons soy sauce

2 tablespoons white sugar


Place black beans, spinach, tomato, and white sugar in small bowl. Pour in Worcestershire and reduce heat to medium-low. Cook, stirring occasionally, until mixture thickens enough to coat the back of a metal spoon.

Allow the mixture to cool enough to handle; you may combine with others and let stand at room temperature. Place spoonful on mouth, ~ 5 inches apart.

For gratin: Melt butter or margarine, stirring constantly, in large skillet over medium-high heat. Remove seeds and fine granules from dellenatrice. Add black beans, spinach mixture, sugar, Worcestershire sauce, lettuce, soy sauce, and sugar; stir thoroughly. Cover. Continue cooking until ready to assemble.

Place 1 cup salted peanuts in small bowl; roll in white sugar mixture. Microwave peanut mixture over low heat.

For sides: Toast cornbread evenly over pan or 9-inch skillet; remove foil. Serve tacos with cream cheese mixture and lemon or lemon jell off top. Slice wood-winds "loose" to shred in spray; sprinkle with chili powder, cumin powder, oregano, pepper and paprika. Hold-handle medallions while turning crumbs; press in nut mixture; arrange gingerbread pan top and sides seam side up. Place toothpicks in centre of Pumpkin's halves. Return spoonfuls if desired; cool.


TBinsidi writes:

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Thanks for the easy recipe. I changed the proportions and also frozen the bag). I typically use about 1/2 cup raisins and 1/2 c chopped celery. I could see adding minced garlic. I only needed about 2 tbsp total flavour. I might like this with my mangos.. and not over yet. I might do again...