1 tablespoon vegetable oil
1 medium red onion
2 medium carrots
1 medium yellow squash
2 medium heads cabbage
4 medium potatoes, peeled
2 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons green sauce
1 teaspoon shaken vinegar
2 teaspoons white vinegar
1 (12 fluid ounce) can or bottle beer
In a small mixing bowl, mix 1/4 cup vegetable oil, butter, carrots, onion, carrots, potatoes, Worcestershire sauce, green sauce, vinegar, sugar, Worcestershire sauce and beer. Leave enough liquid for the outside of the dish to form the seal when pressing the center of the tomato into the center. Refrigerate over night until used.