"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Ghivetch (Veggie Casserole) Recipe

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This recipe for Ghivetch (Veggie Casserole), by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, October 1, 2008


1 c thinly sliced carrots
1 c fresh green beans sliced 1/2 inch diagonals
1 c diced potatoes
1/2 c celery sliced
2 medium tomatoes cored & quartered
1 small summer squash thinly sliced
1 small zucchini thinly sliced
1/2 onion thinly sliced
1/2 head cauliflower broken into small flowerets
1/4 c each red & green pepper sliced in strips
1/2 c frozen green peas thawed
1 c beef boullion
1/3 c olive oil
3 cloves garlic minced
2 t salt
1 bay leaf
1/2 t savory
1/4 t tarragon

Put prepared & mixed veggies in a greased 9x13 inch baking dish. Put boullion, oil, garlic, salt, bayleaf, savory & tarragon in a sauce pan & bring to a boil. Pour this over the veggies. Cover tightly and bake in a 350 preheated oven for 1 hour to 1 hou 15 minutes. Stir occasionally. Keep lid on as much as possible to retain color of veggies.




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