| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 gross | Onion chopped |
| 3 | cloves garlic minced |
| 3 | Carrots chopped |
| 2 | Summer squashes; chopped |
| 2 Teelöffel | Vegetable oil*; (In his book, Conrad |
| | Called for 1/4 cup |
| | Oil, but he reduced |
| | The amount here for |
| | More healthy |
| | Cooking!) |
| 2 mittel | Potatoes peeled, diced |
| 1 Dose | Stewed tomatoes; (8-ounce) |
| 4 Tasse | vegetable stock |
| 2 Tasse | okra sliced |
| 3 Tasse | Corn kernels |
| 1 Tasse | Lima beans |
| 2 Esslöffel | Worcestershire Sauce |
| 3 Esslöffel | light brown sugar |
| 2 Esslöffel | vinegar |
| 3 Esslöffel | ketchup |
| 1 Esslöffel | cornstarch |
| 1 Teelöffel | water |
| | Salt and freshly ground black pepper to |
| | Taste |
| 1/4 Tasse | Grated Swiss cheese for garnish |
|
In a saucepan, saute the onion, garlic, carrots, and squash in the oil until the vegetables are just tender. In a large stockpot, combine the sauteed vegetables with all the remaining ingredients except the cheese and bring to a boil. Lower the heat, cover, and simmer for about 1 hour. Sprinkle the cheese on top of each serving just before serving.
sauce with the ingredients as they simmer.
and filling. You can serve it with just a salad and bread. Serves 4 to 6.
|
|
Anmerkungen zum Rezept:
keine |
