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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Jewish 1 Servings

INGREDIENTS

1 lg 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 tb Fresh parsley chipped
1 tb Soy sauce
1 tb Tomato paste
2 tb Whole wheat flour
1 ts Paprika
1 ts Each sea salt; freshly ground black pepper,garlic salt
2 lg 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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