Serve with meat, fish, cheese, or Mexican entrees.

4	oz.	onion, chopped
4	oz.	shortening
2	qts.	canned tomatoes, diced
1	lb.	celery, diced
8	oz.	green pepper, chopped
6	oz.	pimiento, chopped
1	tbsp.	salt
1/2	tsp.	black pepper
		few grains cayenne pepper

Add remaining ingredients. Simmer until vegetables are tender.

Yield: 3 quarts

Notes: 1/2 oz (1/4 cup) dehydrated onions, rehydrated in 1/2 cup water, may be substituted for fresh onions. 1 tsp cilantro may be added.