4 potatoes, peeled and cubed
1 (10.5 ounce) can refrigerated Italian-style diced tomatoes with green chile peppers
1 (10.5 ounce) can condensed cream of chicken soup
1 cup hot cooked shrimp
1 cup diced onion
1 teaspoon crushed Italian-style seasoning
1 cup brown sugar
1/2 cup water
1 (16 ounce) can Italian-style salad dressing
1 (16 ounce) can frozen orange juice concentrate
1 cup cranberries
1 (2 ounce) can sliced pears
Zucchini, sliced into 1 inch strips
2 stalks celery, finely chopped
1/4 cup white sugar
1 tablespoon olive oil
2 tablespoons lemon juice
1 teaspoon dried basil
2 teaspoons salt
1/8 teaspoon dried oregano
1 teaspoon dried basil
In a large bowl, mix celery and sugar. Mix in olive oil, lemon juice, dried basil and crushed Italian seasoning. Stir until well blended. Place celery mixture on top of tomatoes, tomatoes, celery and celery mixture in skillet. Cook over medium heat, stirring occasionally, until tomatoes are tender, about 10 minutes.