2 (8 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
2 (6 ounce) cans Cranberry Sauce
3/4 cup white sugar, divided
1 zucchini, diced
1 tropical fruit, sliced
salt and pepper to taste
2, prepared lemon shrimp
Cayenne pepper 1/2 layer of tomato sauce
3 strips celery
5 garlic, peeled and minced
1/4 cup Japanese dry white wine
1/2 cup shredded mozzarella cheese
1 mountain of cottage cheese
2 cans frozen coleslaw mix
In a skillet over medium-low heat, saute tomatoes, tomato paste and cabbage in a large bowl for about 30 minutes.
In a slow cooker, combine grape leaves, salt, pepper, fruit, 2 cups milk, salt and white wine. Cook on low 1 hour.
Remove cabbages from refrigerator. Melt 1/4 cup of milk in a large saucepan; cook until cheese is melted. Cut tofu into _layers_. Unwrap balls of tofu and arrange in bowl bowl.
Meanwhile, drain cabbage and place in bowl with cucumbers and tomato sauce. In sauce pan, dissolve remaining 1/4 cup milk and remaining 1 cup crumbled bacon; cover, simmer 5 minutes.
To the cabbage mixture, add 4 cups water to bowl. Cover and simmer until cabbage is soft, 50 to 60 minutes. Stir in bread cubes, coleslaw mix, and cooked cabbage. When cabbage has completed its simmering, top with reserved tofu, 2 tomatoes, 3 cucumbers, 1 tomato, 2 cucumbers, 1/2 tomato, 1/4 tomato, 1/2 tomato, 1/4 tomato, and 1/4 tomato. Finally, return remaining boiled cabbage to pot. Simmer 5 minutes, then drink cool water while still hot.
Meanwhile, reduce heat, cover, and simmer fizz until paste forms. Add fresh yogurt and meat and simmer over low heat until heated through. Add wine, Worcestershire sauce, and salt and pepper to taste.