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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 10 |
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This is an heirloom recipe using a method probably better replaced by a slow-cooker or crockpot. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
6 potatoes, sliced |
1 onion, peeled and sliced |
6 tomatoes (or 2 cups cooked tomatoes...canned is fine) |
1 turnip, peeled and diced |
2 1/2 cups peas |
1 carrot, peeled and grated |
1/4 cup rice, uncooked |
1 tablespoon salt |
1 tablespoon sugar |
1/2 teaspoon pepper |
1 dash allspice |
2 quarts stock (beef, chicken or vegetable) |
Directions:
1. Arrange vegetables, rice and seasonings in alternate layers in the bottom of a stone crock with a cover or a casserole.
2. Pour stock over vegetables.
3. Cover and seal to keep in the steam.
4. Set crock in a pan of hot water.
5. Place in a slow oven (300F) and cook 4 to 6 hours.
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