| 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
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