25 May
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Vegetable Stew

Ingredients:

• 1 cup bermuda onions
• 4 tbs. Oil
• 4 carrots
• 4 green peppers, cleaned and cut in quarters
• 3 cups water
• 1 6-oz. Can tomato sauce
• 2 tsp. Salt
• 1/2 tsp. Ground ginger
• 4 potatoes
• 2 tomatoes
• 8 cabbage wedges

Directions:

1. In a 4-quart saucepan:
2. Saute the onions in the . OIL until soft but not brown.
3. Add: 4 carrots, peeled and cut in 1-inch slices
4. Green peppers, water, tomato sauce, salt and ground ginger.
5. Cook for 10 minutes covered.
6. Add potatoes cut in thick slices.
7. Plunge tomatoes in boiling water, remove skins, cut in 8 wedges each, and add to stew.
8. Cover and cook for 10 minutes.
9. Add cabbage wedges, 1 inch wide.
10. Sprinkle with salt and pepper.
11. Cook until vegetables are tender.
12. Correct the Seasoning.
13. Place in an attractive bowl and portion out uniformly.

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