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Recipe Name: Ghivetch Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Cauliflower, in flowerets
2 Carrots, scraped
thinly sliced
2 Baking potatoes
peeled and diced
2 Tomatoes, peeled & quartered
1/4 Pound(s) Fresh green beans*
1 Celery stalk**
1 Yellow Squash, Thinly Sliced
1 Zucchini, thinly sliced
1 Onion, thinly sliced
1 Sweet red pepper
cut in strips
1 Green pepper, cut in strips
1 Cup(s) Chicken broth
1/2 Cup(s) Olive oil
3 Garlic cloves, minced
2 Teaspoon(s) Salt
1/2 Teaspoon(s) Ground savory
1/4 Teaspoon(s) Dried whole tarragon
1 Bay leaf
Directions:
Slice beans diagonally into 1/2" pieces.**Slice celery diagonally into
1/4" pieces.Combine first 11 ingredients in a large bowl; toss well.
Spoon vegetablemixture into a deep 5-qt. casserole; set aside.Combine
broth and remaining ingredients in a saucepan; bring mixture toa boil.
Pour over vegetables. Cover and bake at 350 F. for 1 hour, oruntil
vegetables are tender, stirring occasionally. Remove and discardbay
leaf before serving.Yield: 8 to 10 servings.From Noteworthy by The
Ravinia Festival/Highland Park, IL, in_America's Best Recipes: A 1989
Hometown Collection_. Birmingham, AL:Oxmoor House, Inc., 1989. Pp.
320-321. ISBN 0-8487-0765-6. Electronicformat by Cathy Harned.From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


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