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Squash Creole (or Eggplant ) Recipe

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This recipe for Squash Creole (or Eggplant ), by , is from Grits to Gourmet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Garry Noah
Added: Monday, May 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 cups diced yellow squash or eggplant
1 cup chicken or beef broth
2 medium bell peppers, diced
2 ribs celery, diced
1 1/2 cups V8 tomato juice
1 medium onion diced
1 clove garlic, minced
1/2 tsp salt
freshly ground pepper to taste
pinch red pepper flakes

Directions:
Directions:
Put diced squash in saucepan with broth, cook uncovered until
squash is soft and water evaporated. Add remaining ingredients,
cover pan and let cook until vegetables are done and little liquid
remains. If the dish is watery remove cover and cook til only
minimal liquid remains. If too dry add another 1/2 cup broth and
heat til boiling.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Water content in summer vegetables is inconstant therefore the adjustments at the finish.

 

 

 

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