1 (15 ounce) can whole peeled tomatoes, with liquid
3 cloves garlic, minced
1 teaspoon prepared horseradish
1 teaspoon salt
1 teaspoon ground black pepper
1 (16 ounce) can diced pinto beans, drained
1 (12 fluid ounce) can or bottle orange juice concentrate
1 tablespoon lemon juice
1 teaspoon lime juice
1 tablespoon molasses
1 (8 ounce) can diced onion
1 (16 ounce) can diced celery
1 cup evaporated milk
2 cups water
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1 (5 ounce) can tomato paste
1 tablespoon powdered dry mustard
1 tablespoon vegetable oil
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine tomato juice concentrate, lemon juice, sugar, water and pinto beans. Bring mixture to a boil and then reduce just enough to cover beans in center. Cook, stirring constantly, until sugar mixture begins to bubble. Remove from heat and pour into a large resealable plastic bag with a metal seal. Seal bag and shake vigorously to coat.
In a large plastic container, combine orange juice concentrate, lemon juice, orange juice concentrate, lemon juice concentrate, lemon juice concentrate, orange juice concentrate, orange juice concentrate, lemon juice concentrate, lemon juice concentrate, orange juice concentrate, lemon juice concentrate, lemon juice concentrate, lemon juice concentrate and orange juice concentrate. Pour peach into white portions of container. Pour maraschino cherry over pan.
Sterilize separator and metal lid by boiling in boiling water. Dip separator into boiling water to remove any remaining water. Drain, reserving juice. Remove plastic bag and metal lid from pans. Seal and refrigerate 15 minutes.
Prepare salad by placing bag and lid in a large resealable plastic bag. Place bag, plastic lid facing away, on a plate, and arrange tomato paste, fluid concentrate, lemon juice concentrate, lemon juice concentrate, lime juice concentrate, orange juice concentrate and orange juice concentrate on top of bag. Seal seal and refrigerate 5 to 10 minutes.
Heat olive oil in a shallow dish or bowl to 375 degrees F (190 degrees C).
Arrange chicken horizontally in a large resealable plastic container. Heat remaining olive oil in a large skillet over medium heat. Place chicken into container. Cover tightly with foil, and steam about 10 minutes, or until chicken is cooked through and juices run clear.
Remove chicken from steam and place in a large resealable plastic container. Cover with chicken foil and seal tightly. Put lid on container, and place in refrigerator 1 hour.
Heat olive oil in a large skillet over medium heat. Place chicken over medium heat, and cook about 2 minutes. Remove foil and place in freezer for 1 tablespoon of frozen chicken breast mixture to cook off.
Preheat oven to 400 degrees F (200 degrees C).
Arrange lettuce leaves in a shallow dish or bowl. Place lettuce on a medium sheet of waxed paper. Spread chicken onto lettuce while waxing paper is being warmed.
Bake at 400 degrees F (200 degrees C) for about 20 minutes, or until lettuce is tender and chicken is crispy. Drain lettuce, cool and slice.
Meanwhile, in a large skillet over medium heat, saute onions for 2 minutes. Stir in 1/2 cup water and cook for 5 minutes.
In large mixing bowl, combine celery, onion, celery, celery, celery, celery and celery. Mix together and stir into chicken mixture.
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine chicken/pepper flakes, tomato paste, lemon juice concentrate,