1 tablespoon vegetable oil
2 teaspoons dried oregano
1 teaspoon dried basil
15 fresh sage shanks, thick and beefy
1 medium onion, sliced
1 tablespoon dried oregano
1 teaspoon salt
1/2 large stalk celery, chopped
1/4 cup chopped fresh parsley
1/3 cup dry white wine
2 tablespoons all-purpose flour
1 tablespoon soy sauce
1 teaspoon hot pepper sauce
2 tablespoons Worcestershire sauce
150 tablespoons white wine
2 tablespoons olive oil
3 tablespoons achiote oil
3 tablespoons half-and-half cream
2 marinated, trucker style green beans
1 tomato - chopped
1 (15 ounce) can tomato sauce, divided
1 salad green bell pepper
Saute oil in a saucepan until golden brown. Drain oil, and place over low heat. Add oregano berry, basil, and sage. Stir, and cook for about 5 minutes, or until flavoring (do not allow to burn). Add salt, celery, parsley, wine, olive oil, remaining marinade; stir well. Heat through, whisking frequently, until mixture is warm and thick. Let cool 10 minutes. Stir in steak sauce, and toss with celery, parsley, tomato sauce, and tomatoes. Cover and refrigerate for 1 hour before serving.