-LISA HLAVATY (FDGN81A) 2 Red sweet peppers; diced

2 Green sweet peppers; diced

2 Yellow sweet peppers; diced

1/4 c Clarified butter

12 oz Jar sun-dried tomatoes

10 Whole tomatoes; peel, dice

46 oz Can tomato juice

1/4 c Lemon juice

2 tb Ground oregano

2 tb Worcestershire sauce

2 tb Tabasco sauce

1 tb Horseradish

x Salt and white pepper In a large skillet cook the peppers in clarified butter until translucent. Add the sun-dried tomatoes and their juice, and cook for 5 minutes. Set aside. In a saucepan over low heat combine the remaining ingredients. Bring the mixture to a boil, redcue the heat, and simmer for 30 minutes. Add the peppers and simmer to the desired temperature. Source: The Victoria (wrv)