1 onion, peeled and very chopped
1 small egg
2 black peppercorns
1/2 teaspoon dried basil
2 teaspoons dried oregano
2 teaspoons dried basil
1 cup all-purpose flour
1/2 cup brown sugar
2 tablespoons olive oil
1 carrot, cut into 1/2 inch slices
3 carrots, cut into 1/4 inch slices
1/4 teaspoon salt
1 small onion, chopped
2 teaspoons ground black pepper
1 cup chopped green bell pepper
1 tablespoon olive oil
1/2 cup vegetable oil
1/3 cup honey
1 teaspoon dried basil
1 (2 ounce) can tomato paste
1 (10 ounce) can tomato sauce
1/2 cup sliced black olives
2 kalamas ( rocks)
entree or plate meal mix
glazed corn flakes
In a mixing bowl, stir together the onion and egg. Add the peppercorns, basil and oregano. Mix thoroughly until blended. Transfer mix to a medium saucepan, and cook over medium heat until thickened. Stir in brown sugar, olive oil, carrot and celery slices.
Pour in red wine, tomato puree, tomato paste, tomato sauce and olives. Mix just until until incorporated. Transfer to soup tureen, and pour over the vegetables. Cover with brown sauce. Garnish with sliced cherry. Segment with green pepper rings and spoon mixture over roast.