| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
Vegetables |
8 |
Servings |
INGREDIENTS
| 8 |
|
Green peppers, medium |
| 4 |
|
Onions, medium |
| 1 |
|
Carrots, 16oz |
| 3 |
T |
Salad oil |
| 1 1/2 |
t |
Salt |
| 1 |
t |
Basil |
| 1/2 |
t |
Black pepper, coarsely ground |
INSTRUCTIONS
Cut green peppers into slices. Thinly slice onions. Cut carrots into
matchstick-thin strips. 2. In 8-quart Dutch oven over medium-high
heat, in hot salad oil, cook green peppers, onions, carrots, salt,
basil, and black pepper, stirring, until vegetables are tender-crisp.
Miscellaneous recipes from the collection of Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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