Ingredients:
In a large casserole place in layers:
4 cups onion, chopped
1 bay leaf
2 lbs. roasted meat cubes, 3/4"
2 teaspoons fresh garlic, pressed
1 teaspoon freshly ground black pepper
1 tablespoon sugar
1 green pepper, cut into julienne 1/4" x 2"
1 red pepper, cut into julienne 1/4" x 2"
1 yellow pepper, cut into julienne 1/4" x 2"
2 fresh tomatoes, chopped
Mix:
1 cup water
1/3 cup tomato paste
1 teaspoon Tobasco sauce
1 teaspoon Vietnamese sauce
Pour mixture on ingredients in pan, cover and heat in 325-degree oven.
Just before serving or storing add and mix in:
1/3 cup stuffed olives
1/4 cup Meyer's Dark Rum
Instructions:
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
