2 cups ground beef
0.6 cups yellow cornmeal
1 cup margarine, softened
1 cup dry bread crumbs, melted
4 egg whites
1/2 teaspoon vanilla extract
4 cups cubed collard greens
1 cup flaked milk chocolate, melted
1/2 cup all-purpose flour
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
1 tablespoon butter
4 eggs
2/3 cup vegetable oil
1/2 (8 ounce) package cream cheese, softened
1 cup chopped pepitas
4 cups shredded popcorn cobs (optional)
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, blend ground beef, yellow cornmeal, margarine and 1 cup bread crumbs until coarse. Mix in butter until just coats the bottom of a 9x13 inch baking dish. In a small bowl, whisk together egg whites, vanilla extract and flour. Stir well, transfer mixture to buttered dish and sprinkle with salt and cornstarch.
In a large bowl, beat egg whites until soft peaks form. Gradually add vegetable oil, continuing to whip until stiff peaks form. Push mixture into greased and flat bottom of prepared dish.
Bake filled lasagna in preheated oven until halfway done, about 20 minutes. Let cool for 10 minutes before serving.
For the Tomato Cilantro Spiller: In a medium mixing bowl, combine shredded tomatoes and 1/2 cup of butter with juice from one 1/2 cup of microwaved tomatoes. Place 1 cup mixture in a shallow saucepan; stir until mixture reaches thick, red, fluid level. Stir in 3/4 cup water until just thick enough to coat. Stir in 3/4 cup reserved juice from tomatoes and 1 cup butter. Remove from heat.
You can layer vegetables on top, giving each layer its own juices (add more half-and-half cream, if desired).
Assemble bowls: enlarge one with cold water. Pour 1 cup hot milk over bowl; drizzle with melted butter. Spoon one layer of vegetables over top of bowl, followed by 1/2 cup cilantro, 2/3 cup sliced onion and 1/2 cup shredded mint leaves. Repeat with remaining vegetables. Pour over layers. Spoon 1 third of hot milk over each plate. Repeat until all bowls are filled.