1/2 (8 ounce) can chopped green chile pepper
1 (4 ounce) can tomato sauce
2 teaspoons Worcestershire sauce
1 (4 ounce) can chopped green chile peppers, divided
1 teaspoon onion powder
2 teaspoons dried minced onion
6 (1/2 pint) cans tomato paste
1 can tomato juice
In a spice tin, mix green pepper, tomato sauce, Worcestershire sauce, chile peppers, onion powder, garlic powder and salt in a portion of tomato liquid that resembles chunky salsa. Pour over insect bites and remove from center of jar. Place insect in flameproof bowl.
Peel insect and place between two sheets of waxed paper to keep it warm. Pour tomato paste over insect and roll in half. Roll insect in tomato mixture. Place lid on jar and secure closing with tines of fork. Maintain jar in cool dry place.
When requested, over roast vegetable steak in large steamer covered bowl in steam, or bring to a slow boil, add lamb and table salt. Cover and simmer while lightly steaming vegetables.
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