| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Digest, Nov., Fatfree |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Peeled and cubed turnips |
| 2 |
c |
Peeled and cubed rutabagas |
| 2 |
c |
Peeled and cubed sweet |
|
|
Potatoes OR yams |
| 2 |
c |
Peeled and cubed winter |
|
|
Squash |
| 3 |
tb |
Cider vinegar |
| 3 |
tb |
Dark corn syrup |
| 1 |
tb |
Butter or margarine, melted |
| 1/3 |
c |
Packed brown sugar |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Ground ginger |
| 1/4 |
c |
Chopped walnuts, toasted |
INSTRUCTIONS
MDFD30E HELEN JOLLY
Place vegetables in a large pot, cover with water, and cook about 20
minutes, or until tender. Drain well. Place in a 7x11-inch baking dish.
In a small bowl, combine vinegar, syrup, butter, brown sugar, salt and
ginger. Pour over vegetables, and toss to coat.
Bake in a preheated 400 degree oven for 20 minutes...basting occasionally.
Stir, sprinkle with chopped nuts, and serve.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
November 27, 1994. 1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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