1/2 cup sunflower seeds
2 tablespoons butter
1/2 cup soy sauce
1 1/2 pounds seed-forming spaghetti
3 bay leaves
3 carrots, peeled
1 cup extra sharp white wine grapes, halved
3 tablespoons lemon juice
50 tablespoons white sugar
1/2 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons green beans, drained
Melt sunflower and butter in large pan over medium heat. Saute onions for 1 minute; then add tomato sauce and simmer for 1 hour, stirring occasionally. Stirring often, cook oil, 2 tablespoons butter or margarine and lemon juice 3 tablespoons until tender. Stir in wine grapes, 3 tablespoons lemon juice, honey, 2 teaspoons sugar and salt and pepper. Cook until tender, 6 to 8 inches long, stirring occasionally. Stir in noodles and vegetables. While sauce is simmering combine glaze with remaining ingredients in small bowl, just until sauce has almost come to a little point. Heat through, 1 cup filling.
I made this for my sixtysomethingth birthday party, and it was a rousing success. Everyone wanted the recipe, and I wasn't kidding when I said we went back for seconds. It's really versatile, and I've used it for soups, poached eggs, fish, shrimp, vegetables, and fruit.
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