3 tablespoons lemon juice
2 tablespoons salmon extract
1 cup soy sauce
1 (4 ounce) can crushed pineapple with juice
2 stems celery, chopped
3 cloves garlic, minced
2 white sugar cubes, divided
1 tablespoon brown sugar
4 teaspoons vodka
1 tablespoon vegetable oil
2 teaspoons dry mustard
In a medium saucepan, combine lemon juice, salmon, soy sauce, pineapple and celery.
Bring mixture to a boil, reduce heat, and simmer for 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Spread peas with third of lemon juice mixture over pea pods. Season with garlic, mustard and sugar cubes.
Arrange bell pepper over peas. Place kale in large skillet to bottom of pan, and place potatoes heaping over peppers.
Bake, uncovered, 40 minutes or until tender.
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