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Vegetables - Crockpot Vegetables Post by :Glen_Hopkins Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1667

Click below to download : Vegetables - Crockpot Vegetables (Format : PDF)

Vegetables - Crockpot Vegetables

6 cups green beans (thawed if using frozen)
5 carrots, sliced
1 (14.5 oz.) can diced tomatoes
1 large onion
1/4 cup butter or margarine, melted
3 TBL. tapioca
1 TBL. sugar
salt and pepper

Mix the vegetables together and place in crock pot. Combine the remaining ingredients and stir into vegetables.Cover and cook on LOW for 7-8 hours, or until tender. Serve with slotted spoon.

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Vegetables - Eight Vegetable Dumpling Stew
2 onions 2 carrots 2 red peppers 2 tomatoes 2 ribs celery 1 cup fresh mushrooms 1/3 cup oil 1 pkg. (10-oz.) frozen green beans 1 pkg. (10-oz.) frozen yellow beans 1 (6 oz.) can tomato paste 1 Tbl. sugar 1 tsp. salt For the dumplings: 2 eggs 1 1/2 cups matzo meal 1 tsp. salt 1/3 cup water 6 Tbl. oil Slice the onions, carrots, peppers, tomatoes, celery and mushrooms. Heat the oil in a large heavy pot, add the vegetables and saute for ten minutes. Add the frozen vegetables, tomato paste, salt and sugar with one cup

Vegetables - Crepe Filling Vegetables - Crepe Filling

Vegetables - Crepe Filling
4 large red bell peppers ( you can use jared roasted peppers too) 4 sweet onions 2 tbsp. Butter or margarine 1 clove of garlic, pressed 1 (12oz) log fresh goat cheese, crumbled 3 tbsp. Fresh chopped basil 1 tsp. Freshly ground pepper Place bell peppers on an aluminum foil-lined baking sheet Broil 5 inches from heat (electric oven door partially opened) 5 minutes on each side or until pepper appears blistered. Place peppers in a heavy duty zip lock bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut peppers into thin strips.