Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Saute onion in oil. Drain carrots, reserving liquid, add carrots to pan and saute. Add remaining ingredients except celery salt, along with reserved liquid, bring to a boil, reduce heat. Simmer. Just before serving add celery salt to taste to cut the sweetness. NAD BUNEP NEVSID, pronounced "You can only have this much." This is not mashed potatoes or refried beans, but plays one on TV. Note: There is no known Q that this wont go with. Please advise. This is obviously very easy (Lazy?) to make. Spelled out: In a preheated bare-naked pot over medium-high heat, add cold oil, saute onion till limp. Add drained carrots and continue to saute until the carrot slivers shrink up some. (We are carmalizing the onion and carrot, and disguising the carrots a little) Add remaining ingredients except celery salt. Bring to a roiling boil, reduce heat, and simmer, stirring once in a while. When everything is softened and most of the liquid is gone, serve this to somebody who doesnt particulary like vegetables. Tell em its a lumpy yet not particularly colorful Soul Food from a recipe handed down from generation to generation since around the end of the twentieth century. Admit that it isnt very healthful, but sure tastes good and there aint enough for seconds. When I advertise this invention on my new late night infomercial, it will claim, "Several separate flavors in every bite." This will be true, since the flavors DONT mingle, try it and see. Serves 4 Posted to bbq-digest Volume 98 Issue 017 by jprather@usa.net on Jan 8, 1998
