| 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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