Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!triton.skycache.com!195.238.2.15!skynet.be!newsfeeds.belnet.be!news.belnet.be!nexus.news.chello.be!news.tvd.be!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Ben Newsgroups: rec.food.recipes Subject: Ethiopian Ginger Vegetables Followup-To: rec.food.cooking Date: 11 May 2000 16:32:45 -0600 Organization: www5 Lines: 27 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <200005110722828.SM00171@www5> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41854 Ethiopian Ginger Vegetables 5 each Green chiles; skin, seed, chop 1 teaspoon Fresh ginger; grated 6 each Small potatoes; cubed 1/2 pound Green beans 4 each Carrots; cut in strips Water 2 medium Onions; quartered, separated 2 tablespoons Olive oil 2 centiliters Garlic Salt and pepper to taste Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 mins. Remove vegetables and rinse. Saute the chile and onion in oil until soft but not brown. Add the ginger, garlic, salt, and pepper and saute 5 mins. Add the rest of ingredients, stir well, and cook over medium heat until vegetables are tender. http://www.recipeway.com/ -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.