1/4 c. margarine
3/4 c. chopped celery
3/4 c. chopped onion
6 c. water
3/4 c. lentils


Saute in large stewing pan margarine, celery, and onion. Add water and lentils. Cook 20 minutes. Add: 1 qt. tomatoes
1/2 tsp. garlic salt
2 tsp. salt
1/4 tsp. pepper
3/4 c. barley or brown rice
1/2 tsp. rosemary

Simmer 45-60 minutes. Add 1/2 cup shredded carrots. Cook 5 minutes more. Serves 6.
Cook onions in butter until tender. Blend in flour and seasonings and cook 3 to 4 minutes, stirring constantly. Add boiling water and bouillon cubes and cook slowly until thick, stir in the milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley. Serves 6.

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