CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Meats |
Dutch |
Vegetables |
1 |
Servings |
INGREDIENTS
1 |
lb |
LENTILS — PICKED OVER & |
|
|
WASHED |
6 |
c |
WATER |
1 |
c |
CHOPPED ONION |
2 |
|
CARROTS — SLICED IN THICK |
|
|
ROUN |
1 |
ts |
SALT |
2 |
c |
DICED RHUBARB |
1/4 |
c |
BROWN SUGAR |
1/4 |
c |
CATSUP |
1/4 |
c |
MOLASSES |
1 |
ts |
DRY MUSTARD |
1 |
ts |
GINGER |
1 |
lg |
HAMBONE OR CHUNK SALT PORK |
|
|
IF YOU WISH |
INSTRUCTIONS
IN A LARGE KETTLE COMBINE THE LENTILS, WATER, ONION, CARROTS SALT AND
HAMBONE. BRING TO A BOIL. COVER AND SIMMER FOR ONE HOUR. STIR IN THE
REMAINING INGREDIENTS. PUT IN A BEAN POT OR DUTCH OVEN. BAKE AT 350 DEGREES
FOR ONE HOUR OR LONGER, UNTIL LENTILS ARE TENDER, STIRRING OCCASIONALLY.
SERVES 8 - 10.
Recipe By : Kitmail/Rhubarb Chat
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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