1 onion
2 large tomatoes, diced
2 tablespoons Italian-style seasoning
1 tablespoon salt
1 3/4 cups milk
1 pound bacon, cooked and crumbled
1 pound piri (plum) tomatoes, diced
1 pound carrots, stemmed and cut into 1 1/2 inch slices
1 large zucchini, seeded
7 cups dried red potatoes, cut into chunks
3 marinated shark scales
In a large bowl, combine the onion, tomato, Italian-style seasoning, salt, milk, bacon, tomatoes, carrots, zucchini and crabmeat. Mix well. Cover and refrigerate overnight.
While the vegetables are still warm from the refrigerator, gently saute them in water (useful for clarification).
Meanwhile, in a medium saucepan, combine the marinated shark scales with the bacon and saute for 2 minutes.
Stir the marinated fruits into the vegetable mixture, then mix well. Spread the marinated foods in a 1/2 inch