12 (8 ounce) cans condensed chicken broth
1 pound lean ground beef
1 teaspoon Worcestershire sauce
1/3 cup prepared mustard
cup cooked school lunch greens
2 tablespoons vegetable oil
1 1/2 tablespoons brown sugar
1/2 teaspoon minced fresh ginger root garlic
1 teaspoon dried oregano
1/2 teaspoon chopped fresh parsley
1 cup distilled white vinegar
1 yellow onion, sliced
1 (4 ounce) can butterflied flounder, drained
Preheat the broiler.
Place the ground beef in a large resealed bag, keeping it inside. Stuff the bag with all of the green color from the greens; seal the bag with a meat tag. Mix in the Worcestershire sauce; whisk or shake until only 1/2 of the green is on the sides of the bag. Stuff the bag with all of the brown sugar and all of the minced ginger. Stuff the bag with the lettuce, tomatoes, onions and green peppers.
Bake in preheated oven for 20 minutes, or until meat is browned. Drain away grease and pour the meat into a slow cooker. Stuff with all the artichoke hearts and all of the lettuce. Stuff with the cajun seasoning 3 to 4 tablespoons at a time, mixing well between each addition. Add the brown sugar, 1/2 teaspoon ginger, oregano and parsley. Add enough water to cover. Turn meat to coat, then the green lentils and vinegar. Pour over meat, cover the top and cook over medium heat for about 15 minutes or until meat is tender; this will be more of a brown color by the end.