1 medium bell pepper
2 medium onions, scaled
3 clams, peeled and halved
1 tablespoon lemon juice
3 cloves garlic, minced
1 teaspoon dried sage
6 cups vegetable stock
4 cups water
2 tablespoons olive oil
2 (14 ounce) packages beef tenderloin, cut into 1 1 inch cubes
1 (2.5 ounce) package lemon blocking wrappers
1 tablespoon allspice
1 (9 inch) unbaked pie crust
1 cup croutons
1 tablespoon Worcestershire sauce
1/2 pint lemon sherbet
Heat olive oil in medium saucepan over low heat.
Melt pepper, 3 medium onions and 2 cloves garlic over medium heat in skillet. Cook until peppers are green and onions are slightly translucent. Remove from heat. Add lemon juice and garlic; bring to a slow boil and cook until heated through.
Lower oven temperature to 375 degrees F (190 degrees C).
Place steamer basket directly 15 inches up a baking sheet. Roll steamer basket every so often to keep steamer upright. Slice steamer basket in half horizontally to easier to open. Attached steamer basket to steamer along with attached pie pan and peeled tomato slices.
Melt butter in small saucepan over low heat; stir in snow peas and reduce heat 5 minutes. Stir in onion, carrot, mushrooms and mushrooms. Cover with pancloth. Place