1 (8 ounce) package cream cheese, softened
3/4 cup all-purpose flour
1 teaspoon salt
4 1/2 (1 ounce) packages spring mix
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
2 tomatoes, diced
1 onion, diced
1 green bell pepper, diced
1 (16 ounce) can tomato sauce
2 tablespoons dressing
1/2 teaspoon ground nutmeg
1/4 teaspoon dried red pepper flakes
1/4 teaspoon dried basil
1/4 teaspoon dried parsley
1 1/2 pound meat tenderloin
1 cup frozen mint leaves
1 clove garlic, peeled and minced
1/2 cup sliced almonds
1/2 cup raisins
1/2 cup white sugar
Preheat oven to 375 degrees F (190 degrees C).
Roll out and cut your spring mix to equal portions of the mixture on each sheet pan or casserole dish.
Saute both vegetable oil and salt in a medium skillet over medium heat; saute until smooth. Stir in pepper, nutmeg and seasoning mix. Stir in dried and diced onion, green bell pepper, tomato sauce, anchovy paste, saffle, and brown sugar. Stir together. Spoon mixture into each sheeted-out 9x13 inch baking pan.
Bake for 20 minutes in the preheated oven; slightly brown edges. Cool completely before slicing.