Mixed vegetables (our recipe)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | LARGE YELLOW ONION |
| 1 | each | GREEN PEPPER |
| 2 | cups | CARROTS, CUTUP * |
| 4 | eaches | STALKS OF CELERY |
| 1 | cup | WATER |
| 2 | tablespoons | BEEF SOUP STARTER |
| 4 | tablespoons | BROWN SUGAR |
| 2 | tablespoons | CORNSTARCH |
Directions
CUT ALL VEGETABLES INTO SMALL BITE SIZED PIECES. MIX BEEF SOUP STARTER AND WATER IN A DEEP SKILLET AND BRING TO A BOIL. ADD VEGETABLES. REDUCE HEAT AND SIMMER UNTIL VEGETABLES ARE TENDER. ADD BROWN SUGAR AND STIR UNTIL MELTED. MIX CORNSTARCH WITH ¼ CUP WATER. ADD TO VEGETABLES IN SKILLET.
STIR UNTIL LIQUID THICKENS. SERVE VEGETABLES WITH COOKING LIQUID. CAN BE SERVED WITH BEEF OR CHICKEN MEALS.
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