| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican |
12 |
servings |
INGREDIENTS
| 1/2 |
c |
Carrots; diced |
| 1/2 |
c |
Potatoes; diced |
| 1/2 |
c |
Turnips; diced |
| 1/4 |
c |
Rice |
| 1/2 |
c |
Celery; diced |
| 1 |
lg |
Onion; chopped |
| 1 |
qt |
Water |
| 2 |
ts |
Salt |
| 1 |
cn |
Chili; No. 2 Gebhardt's con Carne plain |
| 1 |
cn |
Tomatoes; No. 1 |
INSTRUCTIONS
Recipe By : Gebhardt's 1942
In deep pot cook vegetables in boiling, salted water about 10 min.; add
Gebhardt's Chili con Carne, tomatoes, rice; simmer until vegetables are
tender and gravy heavy. Do not stir mixture, or over-cook vegetables.
Yield: 12 servings.
Posted to EAT-LF Digest by Leon <lgerst@enteract.com> on Mar 31, 1999,
converted by MM_Buster v2.0l.
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