1/2 medium head iceberg lettuce
1 medium head iceberg lettuce
2 tablespoons generic horseradish
1 cup hot tomato juice
1 cup sliced ripe olives
1/2 cup cooked kidney beans
8 tablespoons sliced fresh mushrooms
Heat oven to 350 degrees F (175 degrees C). Wash all lettuce leaves; drain. Freshly slather lettuce with horseradish and tomato juice. Place lettuce, olives, and mushroom on a plate. Slice, leaving about 1/4 inch border.
Roast for 1 hour, or until lettuce is crisp and crisp. Turn lettuce over and spoon tomato sauce over most. Fry 12 to 15 minutes, or until heated through.
⭐ ⭐ ⭐ ⭐