| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Zucchini; sliced into rounds (up to 4) |
| 1 |
lg |
Onion; sliced thinly |
| 2 |
lg |
Beefsteak tomatoes; very ripe and sort of soft; cut into wedges |
| 1 |
lg |
Sweet pepper; sliced |
|
|
Paprika; salt and pepper; to taste |
|
|
Butter; to taste |
INSTRUCTIONS
In a pot, stew the onion and paprika in a little butter until the onion is
soft and wilted. Add the rest of the vegetables and cook covered until they
are soft and wilted. Add salt, pepper and butter to taste. Cook just until
butter is melted then remove from heat. Can be served hot or at room
temperature. We eat it room temp with rye bread and butter. Enjoy Posted to
JEWISH-FOOD digest V97 #225 by jstiler@webtv.net (Joyce Stiler) on Aug 4,
1997
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