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Menestra (spanish Vegetable Stew)

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CATEGORY CUISINE TAG YIELD
Grains Spanish 4 Servings

INGREDIENTS

2 Onions, cut in half then
sliced
3 Garlic cloves, minced
Favorite broth for sauteeing
2 Carrots, sliced
1 Potato, diced
1 Zucchini, diced
1/4 lb Green beans, cut in 1/2 inch
peices
1 T Sweet paprika
2 Bay leaves
1 pn Cayenne pepper
2 c Hot water
1/2 c Dry sherry
1/4 t Salt
1/2 lb Small mushrooms, halved or
quartered
1 Red bell pepper, cut in 1/2
inch peices
5 Canned artichoke hearts
quartered
1 c Fresh or frozen peas

INSTRUCTIONS

This recipe is adapted from "Moosewood Restaurant Cooks at Home, Fast
and Easy Recipes for Any Day" by the Moosewood Collective, published
by Fireside/Simon & Schuster.  It's really satisfying.  In a soup pot,
"saute" the onions and garlic in your favorite broth  for about 5
minutes.  Add the carrots, potato, zucchini, green beans,  paprika, bay
leaves, and cayenne, and "saute" for 2 minutes. Add the  water, sherry,
and salt. Cover the pot and bring to a boil. Reduce  heat to simmer and
cook for about 1/2 an hour, until the veggies are  just barely tender.
Add the peppers and mushrooms to the pot and  simmer briskly for 5
minutes, adding a little more water if needed.  Finally, just before
serving, stir in the artichoke hearts and peas  and simmer for a few
minutes until heated through. Posted to fatfree  digest V96 #294  Date:
Thu, 24 Oct 1996 22:08:33 -0400  From: KimAllen@aol.com

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