3 green onions, sliced
4 tablespoons tomato paste
2 teaspoons garlic powder
2 teaspoons dried oregano
8 raw egg whites
3 eggs
1 cup packed brown sugar
3 tablespoons distilled white vinegar
2 tablespoons molasses
3 tablespoons milk
3 tablespoons butter
2 teaspoons cream of tartar
2 tablespoons white sugar
30 red potatoes
Combine strawberries with salt, pepper, egg white, egg whites and brown sugar in large saucepan. Bring to a boil. Reduce heat to low. Stir in vinegar, sugar, vinegar and molasses.
Form mixture in a large bowl; fold into spinach mixture just till moistened. Sprinkle top with brown sugar, cream of tartar, butter, cream of tartar and white sugar. Cover, and refrigerate 4 hours in refrigerator.
Gently fold in potatoes; cover. Let cool.
Preheat oven to 250 degrees F (120 degrees C).
Place potatoes in large baking dish or shallow dish; brush top with butter or margarine.
Bake at 250 degrees F (120 degrees C) for 10 minutes on each side, or until heated through. Top with sauce.