2 tablespoons margarine, softened
1 tablespoon honey
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons vegetable oil
1 cup fresh mixed green beans, drained
4 cloves garlic, pressed
1 onion, diced
2 tablespoons honey
1 clove garlic, seeded and minced
1/2 teaspoon white sugar
2 (4 ounce) cans sliced black olives, drained
1/2 cup white wine
1/4 cup brown sugar
1/2 cup soy sauce
1 tablespoon soy sauce
1/8 teaspoon salt
1 tablespoon garlic powder
2 tablespoons dried oregano
1/4 teaspoon salt and pepper to taste
Place margarine, honey and salt in a medium bowl. Put the oil in a heavy saucepan over medium heat. Heat the butter and brown on all sides.
Add green beans, garlic, onion and honey; stir. Cover and simmer gently for about 3 minutes.
Remove the garlic cloves from the onions. Add the mixture to the mixture and stir. Bring to a boil, stirring frequently. Reduce heat to medium-low; stir in the 2 cans of mixed green beans. Cook about 5 minutes, stirring constantly.
In a large bowl, blend the brown sugar, white wine, brown sugar, soy sauce, soy sauce, salt, garlic powder and oregano. Mix well and transfer to the popcorn dish. Fill the bottom of the dish with black olives. Flatten the skillet with a wooden spoon, using your fingers to help with the toppings. Sprinkle with brown sugar mixture, hot sauce, garlic powder and salt and pepper. Refrigerate for about one hour.
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