1 green bell pepper, chopped
1 cup Dijon mustard
1 cup French-fried onions
1 (16 ounce) can cream-style corn
1 (8 ounce) can cream-type corn, warmed
1 1/2 teaspoons vegetable oil
1 (16 ounce) package cream cheese, softened
1/8 cup milk
3 tablespoons Dijon mustard
1 tablespoon Dijon mustard
1/2 teaspoon chopped fresh thyme
1 (16 ounce) package frozen chopped spinach, thawed
Place bell pepper in a large, resealable plastic bag; squeeze out air from pepper. Add oil, then mustard. Seal bag and shake to coat.
Slowly pour cream into plastic bag; seal bag and shake to coat. Discard excess grease. Melt butter or margarine over medium heat in medium-size skillet or saucepan. Saute diced onion and garlic in oil, stirring occasionally. Stir in mustard, brown gravy, thyme, and cooked peppers. Return mixture to bag with reserved vegetable oil.
Fry fries with butter or margarine in skillet over high heat. Fry uncovered on both sides; fry in oil at browning pace for about 10 minutes, flipping once.
⭐ ⭐ ⭐ ⭐ ⭐