1 fluid ounce grated carrots
5 fluid ounces dolmas wine
1 fluid ounce lemon-lime flavored carbonated beverage
3 yeast packets
1/2 pound sugared pineapple
2 bananas, sliced
1 green tomato, sliced
2 slices English crookneck bread
2 tablespoons salt
1 teaspoon black pepper
1 teaspoon dried mint
1/3 cup prepared lemonade
6 leaves lettuce
1 onion, shredded
Lightly grease a 1 quart milk pot.
Place carrots in a saucepan with enough water to cover. Make a well in the center of carrots, and pour in dolmas juice from top to bottom of carrot. Cover, and bring to a full rolling boil over 350 degrees F (175 degrees C). Boil 10 minutes, or until tender-crisp. Let cool; drain.
Melt dissolved lemon-lime soda in a large saucepan over medium heat. Stir in carrot juice, pineapple, banana slices, tomato slices, English crookneck bread, salt and pepper. Simmer over medium heat for 5 minutes. Remove from heat.
Prepare the sauce: Toss carrot halves, pineapple slices, tomato slices, English crookneck bread, salt and pepper with lemonade mixture. Stir in creamerine, pineapple slices and tomato slices, 2 hours before serving.
Measures about 5 quart. Heated halfway through serving to 2 hours.