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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Jewish 1 Servings

INGREDIENTS

1 Onion finely choped
Veg oil for frying
1 1/2 Lima beans boiled
1 c Barley rinsed and boiled
1 Carrot grated/shredded
2 Tomatoes chipped
2 T Fresh parsley chipped
1 T Soy sauce
1 T Tomato paste
2 T Whole wheat flour
1 t Paprika
1 t Each sea salt, freshly
ground black
peppergarlic
salt
2 Potatoes peeled and thickly
sliced
Hot vegetable stock to cover

INSTRUCTIONS

from Rose Friedman Jewish Veg. Cooking  I usually put all this in the
crock pot and let it all cook and low  overnight or until done.  Posted
to JEWISH-FOOD digest Volume 98 #010 by herb1@juno.com (herb  bleeck)
on Jan 06, 1998

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“Never give the devil a ride — he will always want to drive.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1116
Calories From Fat: 34
Total Fat: 4g
Cholesterol: 0mg
Sodium: 2555mg
Potassium: 1780.1mg
Carbohydrates: 234.3g
Fiber: 51.6g
Sugar: 8.3g
Protein: 42.3g


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