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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 8 |
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In Westgate, Iowa, Kathy Westendorf simmers and assortment of garden-fresh vegetables into a satisfying side dish. My sister-in-law shared this recipe with me. It's a favorite at holiday gatherings and potlucks, she assures. Ingredients:
4 celery ribs, cut into 1-inch pieces |
4 small carrots, cut into 1-inch pieces |
2 medium tomatoes, cut into chunks |
2 medium onions, thinly sliced |
2 cups cut fresh green beans (1-inch pieces) |
1 medium green pepper, cut into 1-inch pieces |
1/4 cup butter, melted |
3 tablespoons quick-cooking tapioca |
1 tablespoon sugar |
2 teaspoons salt, optional |
1/8 teaspoon pepper |
Directions:
1. Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt if desired and pepper; pour over vegetables and stir well.
2. Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon. Yield: 8 servings.
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