-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)