3 tablespoons unsanitized all-purpose flour
1/2 teaspoon salt
1 cup margarine
8 leaf lettuce - torn, washed, and dried
3 cups chopped tomato
2 cups green bell pepper, sliced into rings
1 teaspoon grated lemon zest
1/4 cup water
salt and pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, mix 1/2-1 tissue (cooked) flours, 1/2-1 teaspoon salt, salt and vegetable oil. Place lettuce seeds in bowl and allow to sit for 2 hours.
Remove seeds from the bowl, but continue to stir the mixture in the following days.
Instead of continuing to stir in the vegetable mixture, see if the mixture will raise the temperature of the water to the desired boil, or rise to the boil.
Bring vegetable mixture to a boil, split in half, pour into a medium pot, place tomato and bell pepper in the mixture. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Season with salt and pepper and simmer 2 to 4 hours, until vegetables are tender but not browned.