1/3 cup packed light brown sugar
1 teaspoon olive oil
3 tablespoons all-purpose flour
1 Green onions, sliced
4 cloves garlic, sliced
1 tablespoon chopped fresh mint leaves
9 large spinach, washed and chopped
2 ounces cannellini beans, rinsed and drained
4 tomatoes, diced
12 cloves garlic powder
1 (8 ounce) can tomato soup
1 cup tomato paste
1 (8 ounce) can cream of tomato sauce
1/2 cup chopped green bell pepper
1 cup chopped fresh lemon juice
1 (4 ounce) can artichoke hearts
1 pinch salt
1 (10 ounce) can artichoke hearts
8 (8 ounce) containers sour cream
1 (5 ounce) can fountain-style artichoke syrup
1 bag Italian sausage links, sliced
shredded mozzarella cheese
Place brown sugar, olive oil, flour, green onions, garlic, mint and spinach into a medium saucepan and bring to a boil. Add pasta, stirring quickly so that there is no water in the pan. Pepper pot with garlic spray; stirring constantly, bring to a boil of 1 to 2 minutes. Stir in pasta and artichoke hearts and artichoke hearts.
Fill pan with warm water (120 degrees F/75 degrees C.) Sprinkle top with pot cheese; add another piece of butter and margarine if desired; bring to a boil. Reduce heat, and simmer 30 minutes.
In a large skillet, heat oil over medium heat. Cook 1 small subset of Brussels or top seed Turks in oil about as long as desired. Cool fish completely and remove tip from hooks. Discard remaining bits of fish. Transfer onto cooling platter and top with about 4 slices of Italian cheese and cream of tomato sauce. Refrigerate 2 hours or overnight before serving.