Six Layer Dinner Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
6 small: Russet potatoes, peeled and
-thinly sliced,
-thinly sliced,
1 each: Fresh rosemary sprig OR,
3 small: Onions, peeled and thinly
1 t: Dried rosemary Fresh thyme,
-sliced,
-several sprigs,
4 small: Carrots, peeled and thinly
OR 1/2 ts Dried thyme,
-sliced,
1 t: Honey,
2 large: Green bell peppers, cored,
1 can: Italian plum tomatoes-28 oz.,
-seeded, thinly sliced
With liquid, coarsely
Salt to taste,
-chopped,
Freshly ground black pepper,
OR,
-to taste,
4 cup: Cooked fresh tomatoes,
2 large: Garlic cloves peeled and,
Directions:
Handful of herbs like Parsley & chives, minced for garnish, optional
Preheat oven to 350 degrees F. Lightly oil a 10x12" oval baking dish.
Layer vegetables in baking dish, beginning with a layer of potatoes,
then following with onions, carrots, and green peppers, sprinkling
the layers evenly with salt and pepper, the garlic, and herbs.
Repeat until all the vegetables and herbs are used, ending with the
peppers. Mix honey with the tomatoes; pour over vegetables. Cover
dish; bake in center of oven until vegetables are tender and have
blended together, abt. 2 1/2 hrs. Remove from oven, sprinkle with
garnish if desired, and serve. Yield: 8 to 10 servings. The author
writes: "This is a dish that Montana organic grain farmer Alice
Berner makes to take out to her husband, Bud, and the others when
theyre working in the fields." The author suggests serving this
alongside roast chicken or grilled fish, or just with a green salad.
She also suggests a hearty bread and some lightly chilled Rose de
Provence. From "Farm House Cookbook" by Susan Herrmann Loomis. New
York: Workman Publishing Company, Inc., 1991. Pg. 262. ISBN
0-89480-772-2. Posted by Cathy Harned.
Submitted By SHARON STEVENS On 10-03-94
Source from luhu.jp
Preheat oven to 350 degrees F. Lightly oil a 10x12" oval baking dish.
Layer vegetables in baking dish, beginning with a layer of potatoes,
then following with onions, carrots, and green peppers, sprinkling
the layers evenly with salt and pepper, the garlic, and herbs.
Repeat until all the vegetables and herbs are used, ending with the
peppers. Mix honey with the tomatoes; pour over vegetables. Cover
dish; bake in center of oven until vegetables are tender and have
blended together, abt. 2 1/2 hrs. Remove from oven, sprinkle with
garnish if desired, and serve. Yield: 8 to 10 servings. The author
writes: "This is a dish that Montana organic grain farmer Alice
Berner makes to take out to her husband, Bud, and the others when
theyre working in the fields." The author suggests serving this
alongside roast chicken or grilled fish, or just with a green salad.
She also suggests a hearty bread and some lightly chilled Rose de
Provence. From "Farm House Cookbook" by Susan Herrmann Loomis. New
York: Workman Publishing Company, Inc., 1991. Pg. 262. ISBN
0-89480-772-2. Posted by Cathy Harned.
Submitted By SHARON STEVENS On 10-03-94
Source from luhu.jp