| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Vegetables | Veglife1 | 6 | servings | |
INGREDIENTS
| 4 | c | Peeled & grated sweet potatoes |
| 1 1/2 | c | Evaporated skim milk |
| Salt to taste | ||
| Cooking spray | ||
| 2 | ts | Mustard seeds |
| 1 | ts | Vegetable oil |
| 4 | c | Chopped mustard greens |
| 2 | ts | Cider vinegar |
| 1 | ts | Sugar |
| Salt to taste | ||
| 1 | lg | Red bell pepper; seeded & chopped |
| 1 | sm | Yellow onion; peeled & chopped |
| 1 | c | Water |
| 1 1/2 | c | Sugar |
| 1 | ts | Cayenne pepper; (to 2 tsp) |
INSTRUCTIONS
PONE MUSTARD GREENS RED PEPPER MARMALADE 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" <greenlee@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.
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