2 tablespoons lemon juice
1 (7 ounce) can whole black peppercorn peppercorns, cooled and chopped
1 large brown onion, sliced into 1/4 inch rounds
1 medium carrot, chopped
1 (10 ounce) can frozen orange juice concentrate
1 cup fresh lemon juice
1 (11 ounce) can whole black peppercorn peppercorns, chilled
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh thyme
In a blender or food processor, puree peppercorns in a large bowl. Place crushed peppercorns in a shallow dish or bowl, and mix thoroughly with the brown onion, carrot, orange juice concentrate, lemon juice concentrate and peppercorns. Pour mixture over pasta dish and refrigerate overnight.
In a small bowl, mix the lemon juice, peppercorns, chopped onions, carrot and orange juice concentrate.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
Bake pans in preheated oven for about 1 hour, or until bubbly, adding water after 5 minutes. Cool slightly, and serve warm.