2 cups Green Beans, fresh or thawed
2 cups Celery, bias cut
2 cups Carrots, sliced
1 large Onion, thinly sliced
4 inches Tomatoes, cut wedges
8 ounces can Water Chestnuts, drained
1/4 cup Butter
1 1/2 tablespoons Tapioca
1 tablespoon Sugar
1 teaspoon Salt
1/2 teaspoon Pepper
Preheat oven to 350-degrees.
Add a second layer of the vegetables, again in the order listed.
Dot the top with butter (1/4 c. = 1/2 stick of butter)
This is one of our family favorites and great doubled in quantity for large gatherings. Matter of fact, I am taking this dish to our local Slow Food Goat Roast and Potluck tomorrow night!
Thursday, December 10, 2009 - 3:42pm