3 medium potatoes, peeled and sliced
2 large carrots, peeled and sliced
1 pound ground beef
3 (8 oz.) cans of tomatoes w/green chillies (RO-TEL)
1/2 cup frozen peas
1 large onion, peeled, halved and sliced
2 cups shredded cabbage
2 cups diced zucchini
2 Tbsp. butter or margarine
Salt and Pepper
In an ovenproof Dutch oven. layer the potatoes, then the carrots, crumble the beef over carrots, pour one can of tomatoes on top, layer the peas, then layer the onion, salt and pepper to taste, pour another can of tomatoes, then the layer of cabbage, then the diced zucchini, salt and pepper, then the last can of tomatoes, dot with the butter or margarine. Cover and bake at 350 degrees for 1 1/2 to 2 hours or until meat is no longer pink and the vegetables are tender.
Thanks to a dear friend Suzanne for allowing me to use some of her recipes here.
This is also one that my mother often made for us as we always had lots of fresh vegetables from the garden and preserves during the winter.
Wednesday, September 16, 2009
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Thank you Rose...as you can see I am on your followers list but...just do not know how and where to post some of my stories and recipes.
ReplyDeleteCanned Ro-tel tomatoes are very hard to find here in Canada and I do love my Ro-tel Tomatoes...so, I came up with a recipe using the overabundance of fresh tomatoes I had in my garden also..Hope you enjoy this recipe also.
ReplyDeleteRO-TEL TOMATOES
1 Gallon of Tomatoes,Peeled and Chopped Finely
2 Large Green Peppers,Chopped Finely
8 Jalapeno Peppers,Chopped Finely
3/4 Cup Vinegar
3/4 Cup Sugar
1 1/2 Tablespoon of Salt
Grated Lime Zest of Two Limes
Juice of the Two Limes
Minced Cilantro to personnal taste
Mix all the ingredients into a stainless steel saucepan.
On Medium -High heat bring to a boil and then reduce to Medium and let cook for 45 minutes.
Ladle into sterilized 250-ml jars.
Process in water bath for 15 minutes.
Depending on how much juice the tomatoes contained..this should yield you about 12 to 14 jars.
Often the smell..taste of food conjures up wonderful memories..I associate food quite often with memories of the past or future...This recipe is one for the future as Rose and I have a wonderful friend called Sam and he is from South Africa..During many conversations about the local dishes of his country..he told me about this dish called CHAKALAKA...Here is my recipe dedicated to Sam.
ReplyDeleteCHAKALAKA
4 tablespoons oil
1 large onion, finely chopped
4-5 garlic cloves, crushed
2 tablespoons gingerroot, peeled & grated
3 small chilies, seeded & chopped (or not if you don't want it hot)
2 tablespoons curry powder
1 (14 ounce) can whole canned tomatoes, coarsely chopped
1 green pepper, seeded & chopped
2 carrots, coarsely grated
1 (8 ounce) can pork and beans in tomato sauce
1/2 head cabbage, shredded
salt & pepper, to taste
Heat oil in a large saucepan & sauté onions until soft & transparent.
Add garlic, ginger & chili, cook for a minute or two before adding curry powder, then cook for another minute to develop flavor.
Add vegetables, bring to the boil then turn down the heat & simmer gently for about 15-20 minutes or until vegetables are cooked, adding water if necessary.
Season to taste.
4-6 servings
Rose, I do not cook but my Scott does, We are both from Colorado and know of Ro tel well. This is 1 we are going to try!!
ReplyDeleteJaye