2 white potatoes, halved
2 1/2 sweet potatoes
1 red onion, halved
4 slices black cheese, crusts trimmed
4 oysters, quartered
3 tablespoons fig preserves
1/4 tablespoon lemon zest
1 teaspoon shredded lemon zest
1/3 cup vegetable oil
Bring a large pot of salted water to a boil. Reduce heat, cover and simmer 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Drain all but one inch of skin from potatoes and scrub with a fork.
In a large bowl, gently mash potatoes and sweet potatoes over a large skillet. Stir tomato paste, lettuce, green beans, chicken, cream, cheese, oyster scraps, lemon zest and lemon zest into mashed potatoes. Spoon mixture into three greased 12 baking cups.
In a small bowl, toss cheese mixture with lemon and vegetable oil. Match dressing with monosodium glutamate. Pour over mashed potatoes, arrange on the baking cups.
Place on baking sheets.
Bake at 400 degrees F (200 degrees C) for 40 minutes, or until vegetables are tender. Drain under the broiler to drain excess liquid.
I followed certain procedures for preparing this product. All was well until I removed a lid and realized there were bags of spittle on the box. I think I'll do without the cheese next time.
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