Place meat and onion sliced at bottom of pot with water to cover. Simmer for 1/2 hour. Add vegetables, fruit and seasonings and cook on a low flame for 1 hour longer. When ingredients are tender, make a mixture of the flour and a little water and add to the stew to thicken. Use judgment as to amount of flour necessary to make a thick gravy. The Tzimmes should be thick and not soupy. This recipe is good served with chicken or other fowl, and should be served as a side dish as it is to rich to eat as a main course. Posted to MM-Recipes Digest V4 #10 by email@example.com on Mar 29, 1999
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|Serving Size: 1 Serving (447g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 49.7mg||2 %|
|Potassium 1541.2mg||41 %|
|Total Carbohydrate 136.9g||40 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 125.5g|
|Protein 6.4g||9 %|
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Calories per serving: 550
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