1 pound seasoned pork tenderloin
1/2 teaspoon cayenne pepper
1 small bay leaf
1/4 teaspoon dried crushed red pepper
3 1/2 pounds diced artichoke hearts
4 onion, quartered
2 large tomatoes, quartered
1 medium tomato, chopped
4 cloves garlic, quartered
1 small green bell pepper - quartered
salt and pepper to taste
Preheat oven to 450 degrees F (230 degrees C).
Place sausage in a skillet, and cover with 4 1/2 cups water. Boil, covered, for 2 1/2 hours.
Prepare horseradish with water to cover. Transfer to a large bowl, and refrigerate for 2 hours.
Combine vegetables and olive oil in a large bowl. Fry, rather lopsidedly, until tender. Stir in dried red pepper, crushed artichoke hearts, onion, tomatoes, tomato, and garlic. Cook 2 hours. Stir in cooled sausage, and cook until well done.
I really liked this cake. It was simple to make and quick to prepare. I followed the recipe exactly and it was great. Love that it's on bakinglite though!
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