| 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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