Wednesday, April 27, 2016

Spanish Stew Recipe


2 lbs. of potatoes
1 lb. of Spanish onions
1 lb. of tomatoes
2 oz. of vermicelli
½ pint of milk,
 1 oz. of butter, pepper and salt

Cut up into dice the potatoes and onions, and stew them with the butter and very little water; when they are tender, add the tomatoes cut in slices, and cook the vegetables 10 minutes longer. Add seasoning, the milk and vermicelli, and a little more water if necessary; let the whole simmer for another 10 minutes, and serve.

8B Ranch Cuisine

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