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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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