Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
PONE
- 4 c Peeled & grated sweet
- 1 1/2 c Evaporated skim milk
- Cooking spray
MUSTARD GREENS
RED PEPPER MARMALADE
Preparation
Preheat oven to 375 F and lightly spray a 1 1/2 quart round or square baking dish. In a large bowl, combine sweet potatoes, milk, and salt. Pour mixture into prepared dish and bake until golden on top and center is set, about one hour. In a large nonstick skillet, over medium-high heat, saute mustard seeds in oil for about 30 seconds. Add greens, vinegar, sugar, and salt. Cook, stirring frequently, until greens are wilted, about 5 minutes. Red Pepper Marmalade: In a medium saucepan over medium heat, combine pepper, onion, water, sugar, and cayenne. Simmer, uncovered, until peppers are very soft, about 20 to 25 minutes. Strain vegetables, reserving syrup. In a food processor, puree vegetables. Add reserved syrup and process to combine. Transfer to a storage container and refrigerate up to 3 months. To serve: Divide pone into 6 portions and place in center of 6 heated plates. Serve with mustard greens and Red Pepper Marmalade. By "Karen C. Greenlee" on Mar 13, 1999. Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.
