 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
4 medium potatoes, peeled, quartered
6 carrots, scrubbed, cut into chunks
3 or 4 small onions or 1 onion cut into
wedges
2 medium turnips, peeled & cut into wedges
4 large cabbage leaves, sliced & rolled or
1/2 cabbage cut into chunks
4 stalks celery, split & cut into chunks
1 zucchini, scrubbed & cut into thick slices
Salt, pepper, herb seasoning to taste.
Arrange cleaned and cut-up vegetables in large
casserole dish or baking pan.
Add about one inch of water.
If desired, brush lightly with butter or margarine
or spray with canola oil cooking spray.
Sprinkle lightly with salt and pepper to taste or
use your preferred herbal seasoning.
Cover and bake in oven at 350 degrees for one
hour or until potatoes and carrots are soft when
forked. Makes 4 large servings, leftovers keep
for a few days in refrigerator.