1 carrot, sliced into thin strips
1 (5 ounce) can crushed pineapple or banana with juice
1 (10.75 ounce) can white wine
1/4 cup olive oil
1/4 teaspoon paprika
1 (4 ounce) can sliced almonds, drained and rinsed
1 (16 ounce) can sliced almonds, drained and rinsed
1 (16 ounce) can sliced pecans, divided
1 cup sliced almonds
1 egg, beaten
1 teaspoon paprika
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried chives, crushed
1/2 teaspoon dried basil
1/4 cup pitted black olives
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, mix carrot, pineapple, banana, wine, olive oil, paprika, almonds, and pecans. Fill an 8x8 inch baking dish with foil. Bake in preheated oven for 1 hour, allowing carrots to crisp.
Meanwhile, remove foil from baking dish. In a large bowl, mix crabmeat, beef, broccoli, celery, onion, tomato, egg, paprika, oregano, basil, black olives, salt, sugar, and lemon juice.
Cover baking dish with aluminum foil. Bake for an additional 20 minutes.
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