10 roma (plum) tomatoes, sliced
2 green onions, sliced
2 medium onions, sliced
2 cups yellow squash, cut into 2 inch wedges
1 red bell pepper, seeded
1 large carrot, peeled and shredded
1 1/2 gallons citrus juice
2 tablespoons chili powder
1 teaspoon salt
2 tablespoons McCormick chicken bouillon granules
1 teaspoon McCormick cornstarch
3 tablespoons orange juice
salt and pepper to taste
Place tomatoes, tomatoes, green onions, onions and squash on a cutting board. Spread oil in pan. Sprinkle with cherries and oranges and brown over a portion of the pan.
Place cherries in dish. Mix on top of tomatoes. Sprinkle top with orange juice (optional) and saute for 15 minutes, or until tender. On top of tomato slice, drizzle lemon juice and cherry juice. Sprinkle remaining tomato crumbs across bottom of pan.
In medium pan with slow cooker, combine lemon juice and water. Cover and lock on low. Cook on low for 8 hours or until squash begins to bring