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Saute Tindora in White Wine

1 pound fresh Tindora sliced
2 large sweet onions sliced
2 medium size carrots peeled and thin sliced
1 table spoons fresh parsley chopped
1/3 table spoon salt
1 /4 tea spoon ground black pepper
1/4 teas spoon ground all-spice
1 bay leaf
1/3 cup spinach dressing with real bacon (Marie’s recommended)
1/3 tea spoon old style Dijon mustard
1/2 cup white wine
Olive oil

Preparation time: 10 min
Cooking time: 15-20 min

Wash all veggies and slice them. Place onion into oiled non stick pan and sauté for 3 min Add carrots, tindora, parsley, spices and white wine. Mix well. Sauté another 10 min. Serve hot or cold

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