| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Tabasco |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Coarsely chopped spinach leaves |
| 4 |
c |
Coarsely chopped mustard greens |
| 4 |
c |
Coarsely chopped beet greens |
| 3 |
c |
Shredded green cabbage |
| 2 |
c |
Coarsely chopped watercress |
| 1/2 |
c |
Coarsely chopped parsley |
| 2 |
|
Green onions; cut into 2" pieces |
| 1 |
|
Bay leaf |
| 8 |
c |
Water |
| 3 |
tb |
Vegetable oil |
| 2 |
|
Celery stalks; chopped |
| 1 |
|
Green pepper; chopped |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
TABASCO pepper sauce |
| 1 |
tb |
Salt |
| 1 |
ts |
Basil leaves |
| 1 |
ts |
Thyme leaves |
| 1/8 |
ts |
Ground allspice |
| 3 |
tb |
Butter or margarine |
| 1/4 |
c |
All-purpose flour |
INSTRUCTIONS
In 8-quart saucepot, combine spinach leaves, mustard greens, beet greens,
cabbage, watercress, parsley, green onions, bay leaf and water. Over high
heat, heat to boiling. Reduce heat to low. Simmer, uncovered,
20 minutes.
Meanwhile, in 12-inch skillet, over medium heat, in hot oil, cook celery,
green pepper and garlic 10 minutes. Add Tabasco pepper sauce, salt, basil,
thyme and allspice to saucepot. Simmer vegetable mixture 40 minutes.
Carefully remove 6 cups of vegetable mixture. In food processer or blender,
puree mixture in batches. Return to saucepot. Set aside 2 cups of vegetable
mixture.
In 12-inch skillet over medium heat, melt butter or margarine; stir in
flour until well blended and smooth. Gradually stir in 2 cups reserved
vegetable mixture; cook until mixture thickens, stirring constantly. Return
mixture to saucepot. Heat to boiling.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 16, 1998
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