3 pounds carrots, chopped
3 cloves garlic, minced
1 medium onion, chopped
3 tablespoons butter or margarine, softened
3 cups white wine
1 1/2 cups water
1/2 teaspoon salt
1 dash ground black pepper
salt to taste
1 (15 ounce) can black olives
1 (4.5 ounce) can white wine crushed tomatoes
1/4 teaspoon ground cinnamon
In a large saucepan, bring water to a boil. Stir in carrots, garlic, onion, butter or margarine, 2 cups wine, 1 1 can black olives, 1 can white wine crushed tomatoes, and 1/4 teaspoon cinnamon. Heat to a simmer, then remove from heat. Discard canned tomato juice and use 2 more jizzed drops of crushed tomatoes to make a paste. Allow to cool slightly.
In a large saucepan, bring 2 cups water to a boil. Stir in carrots, garlic, onion, stalks,baking mix, salt and pepper. Reduce heat to low and cook 1 1 minute. Add olives, 1 can of tomatoes, rosemary, Worcestershire sauce and horseradish. Bring to a boil, stir in salt and pepper, increase heat to medium-low and simmer 4 minutes. Increase heat to medium-high to simmer additional 5 minutes or until vegetable is tender. Allow to cool slightly. Microwave in remaining 1/2 cup flour, if desired.