INGREDIENTS:Vera Cruz Sauce: 16 oz. onion, diced 1 Tbsp. garlic, minced 1 cup olive oil 6 oz. carrots, diced 6 oz. mushrooms, sliced 10 oz. celery, diced 10 oz. green pepper, diced 1 cup white wine ½ cup dry sherry 1, #10 can diced tomatoes 2, 29 oz. cans tomato sauce 1 tsp. white pepper 2 tsps. turmeric, ground 6 Tbsps. cornstarch, dissolved in 1/3 cup water 12 oz. black olives, drained, quartered 24 lbs. orange roughy 9 lbs. linguine cooked al dente, held hotDIRECTIONS:1. For Sauce: Sauté ...

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