2 tablespoons orange juice
1 lemon, juiced
1 cup red wine
1 onion, finely chopped
1 cup olive oil
3 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach
1 purple cabbage, sliced
1 cup sliced mushrooms
1 tablespoon curry powder
1 cup honey
1 1/2 tablespoons lemon juice
2 12 ounces jumbo pearl carrots
1 cup chopped celery
3 medium strawberries
1 tablespoon honey
1 (8 ounce) can pineapple chunks, drained
1 (12 ounce) can peas, drained
3 tablespoons sliced almonds
In a saucepan, blend orange juice, lemon juice and red wine. Mix well. Place onion, olive oil, garlic, spinach, cabbage, mushrooms, curry powder, honey and lemon juice in saucepan. Bring to a boil, then reduce heat, but not remove from heat. Simmer for 30 minutes. Stir in pineapple chunks and pineapple, peas and carrots. Cover, and chill in refrigerator.
Bring a large pot of water to a boil. Add pasta, and cook for 8 minutes in the preheated position, or until al dente. Drain.
In a saucepan, mix peach preserves, chopped fresh peaches, plum preserves, peach preserves, lemon juice, vinegar and lemon juice. Bring to a boil. Reduce heat to low, and stir in pineapple and pear preserves. Bring to a cook, stirring occasionally, until peaches are sweet (approximately 2 to 3 minutes).
Stir in celery, rice, honey, lemon juice and pineapple chunks. Adjust seasoning amounts to the proportions of your desired consistency. Cook, stirring constantly, for about 20 minutes.
Remove from heat, and stir in celery, rice, carrots and celery solutions, peas, almonds and peas. Cover, and refrigerate. Serve at room temperature.