| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Jewish |
Casseroles, Harned 1994, Jewish, Side dish, Vegetables |
1 |
Batch |
INGREDIENTS
| 1 |
sm |
Cauliflower; in flowerets |
| 2 |
md |
Carrots; scraped thinly sliced |
| 2 |
md |
Baking potatoes peeled and diced |
| 2 |
md |
Tomatoes; peeled & quartered |
| 1/4 |
lb |
Fresh green beans* |
| 1 |
|
Celery stalk** |
| 1 |
|
Yellow squash; thinly sliced |
| 1 |
md |
Zucchini; thinly sliced |
| 1 |
|
Onion; thinly sliced |
| 1 |
sm |
Sweet red pepper cut in strips |
| 1 |
sm |
Green pepper; cut in strips |
| 1 |
c |
Chicken broth |
| 1/2 |
c |
Olive oil |
| 3 |
|
Garlic cloves; minced |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Ground savory |
| 1/4 |
ts |
Dried whole tarragon |
| 1 |
|
Bay leaf |
INSTRUCTIONS
*Slice beans diagonally into 1/2" pieces.
**Slice celery diagonally into 1/4" pieces.
Combine first 11 ingredients in a large bowl; toss well. Spoon vegetable
mixture into a deep 5-qt. casserole; set aside.
Combine broth and remaining ingredients in a saucepan; bring mixture to a
boil. Pour over vegetables. Cover and bake at 350 F. for 1 hour, or until
vegetables are tender, stirring occasionally. Remove and discard bay leaf
before serving.
Yield: 8 to 10 servings.
From _Noteworthy_ by The Ravinia Festival/Highland Park, IL, in _America's
Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House,
Inc., 1989. Pp. 320-321. ISBN 0-8487-0765-6. Electronic format by Cathy
Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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