1 pound wide leaf lettuce, rinsed and dried
5 cups water
2 tablespoons vegetable oil
2 onions, chopped
2 tablespoons celery seed
2 bay leaves
2 (10 ounce) cans red beans, rinsed
1 cup sliced mushrooms
3 tablespoons olive oil
3 tablespoons butter
3 tablespoons all-purpose flour
1 pound sharp processed cheese food
In a large resealable plastic bag, combine lettuce, water, oil, onion, celery seed, bay leaves, mushrooms, olive oil and butter. Seal and refrigerate.
When ready to cook, remove plastic bag from bag and squeeze bag into a shallow container. Stir and cook the green beans until tender, about 3 minutes. Drain beans and drain on paper towels.
In a small bowl, mix the flour, 2 tablespoons butter, 3 tablespoons olive oil, 3 tablespoons flour, and 1 pound carving knife, stir into the green beans. Transfer sauce mixture to a small bowl. Spread corn syrup over meat and vegetable mixture. Roll meat mixture into patties. Discard remaining ingredients.
Place patties in a large resealable plastic bag and seal bag. Drain patties. Wrap in plastic wrap and refrigerate overnight.
While the patties are chilling, prepare the green beans according to package directions.
Preheat oven to 375 degrees F (190 degrees C).
Remove the browned side of the brown bag and slice into 2 inch pieces. Place patties in bag with brown side up and seal bag with a toothpick. Place patties 2 inches apart onto the prepared baking mat.
Bake for 5 minutes in the preheated oven, or until the lettuce is tender and the meat is well done.
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