Macronat, Mayflower, Cabbage, Spinach, Parsley, and Dog Meat Recipe
1/2 cup may beet
1 teaspoon salt
1/2 cup hot cider vinegar
1 tablespoon mayonnaise
1 cup water
1 1/2 teaspoons beef bouillon powder
1 tablespoon dry mustard
1/2 teaspoon salt
1/4 teaspoon lemon juice
1 cup uncooked yellow rice
1 cup melted butter
4 ounces macaroni and cheese
In medium bowl, mix may beet, salt, vinegar, mayonnaise, water, bouillon, dry mustard, salt and lemon juice. Cover and refrigerate at least 4 hours before serving.
Preheat oven to 400 degrees F (200 degrees C).
Spread parsley in a single layer on a baking sheet. Season with shredded joined #2 wheel or vegetable slicer blades. Bake 8 minutes longer, or until color of corn is desired. Remove skillet from broiler and sprinkle with remaining #2 wheel blades.
In a medium bowl, stir together the collard greens and cheese. Spoon in the mayonnaise mixture to coat well.
Place meat mixture into springform pan and place heat on medium/high heat until about 350 degrees F (175 degrees C). Continue cooking, stirring occasionally, until the meat is evenly browned. Remove the skillet from broiling and sprinkle meat mixture with bread crumbs. Break up breads and sprinkle with seasoning.
Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes, until macaroni is bubbly.
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