1 teaspoon vegetable oil
1 pinch salt
30 large tomato ketchup packets
8 green bell pepper peppers, sliced
1 red bell pepper, sliced
8 cups crushed pineapple, drained
2 cups carrots, sliced
1 cup carrots, sliced
raisins
Heat oil in large skillet over medium heat. Mix in salt. Cook, stirring frequently, for 5 minutes.
Peel tomato packet, and place in large bowl. Stir in tomato sauce, bell peppers, pineapple, carrot, carrots, pineapple, carrots, pineapple, carrots, pineapple, carrots, pineapple, carrots and pineapple. Season with salt.
Pour mixture into 1-quart saucepan; cover, reduce heat, and simmer over low heat for 10 minutes.
Chill saucepan in refrigerator or in freezer. Season with salad salt and pepper. Cover, and refrigerate mixture for 6 hours, or until thickened and smooth. Serve over shredded lettuce or lettuce curd.