Cherokee Red and Green Mixit

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Cherokee Red and Green Mixit Ingredients

1 lb Eggplant, sliced	3 tb Vinegar or lemon juice
1 lb Zucchini, sliced	2 ts Honey or sugar
1 lb Ripe tomatoes, peeled and	1 1/2 ts Salt
1 lb Sweet bell peppers, seeded	1/2 ts Ground pepper
1 lb Onions, peeled and sliced	1 ts Hot pepper sauce, to taste,
3 tb Sunflower oil	3/8 tb Chopped fresh dill

Instructions for Cherokee Red and Green Mixit

In a large bowl, toss vegetables with oil, vinegar and honey. In a heavy cooking pot or dutch oven, layer vegetables and sprinkle with seasonings. Place over high heat until oil begins to sizzle. Reduce heat to medium low. Cover and simmer for about 1 hour until vegetables are tender. Serve hot or cold. From "Spirit of The Harvest: North American Indian Cooking," by Beverly Cox and Martin Jacobs. Collected from the Intl Fido Cooking Echoes Posted to FOODWINE Digest 18 October 96 Date: Sat, 19 Oct 1996 11:35:06 +0000 From: Joell Abbott

Main Ingredient: Cuisine: Uncategorized

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