| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Desserts, Chinese, Asian | 8 | Servings | |
INGREDIENTS
| 1 | c | Chard;chopped |
| 1 | Celery;diced;stalk | |
| 2 | Carrot;diced; | |
| 1 | Zucchini;diced; | |
| 16 | oz | Can tomatoes |
| 1/4 | ts | Marjoram |
| 1/4 | ts | Basil |
| 1/4 | ts | Thyme |
INSTRUCTIONS
* Pearl onions and garlic cloves should be parboiled and peeled. ~------------------------------------------------------ ~----------------- Preheat oven to 350 degrees F. In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 cup parsley. Cover tightly and bake for 1 1/2 hours or more, until the meat is very tender. Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer. Skim off the fat. Do not boil the sacue down; it should remain rather thin. Ladle the stew into a From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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