Carrot Lima Squash Medley Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings3
Interest GroupClassic
Ingredients
| Sugar | 1/2 Cup (16 tbs) | |
| 1 tablespoon plus 1 teaspoon cornstarch | ||
| Salt | 2 Teaspoon | |
| Dill weed | 1/4 Teaspoon | |
| Orange juice | 1 1/3 Cup (16 tbs) | |
| Carrots | 1 pound, peeled | |
| Lima beans | 2 Cup (16 tbs) | |
| Zucchini | 1 Medium, sliced | |
| Yellow squash | 1 Medium, sliced | |
Directions
MAKING
1.Take a 2 quart sauce pan and put eggs, yolk, sugar and butter in it and put it on a medium flame.
2.Stir the ingredients continuously and cook for 20 minutes, until the mixture gets thick.
3.Once done, turn off the heat and add raisins, brandy and vanilla in it and stir.
4.Let the filling cool prior to using.
SERVING
5.Use for cakes.
1.Take a 2 quart sauce pan and put eggs, yolk, sugar and butter in it and put it on a medium flame.
2.Stir the ingredients continuously and cook for 20 minutes, until the mixture gets thick.
3.Once done, turn off the heat and add raisins, brandy and vanilla in it and stir.
4.Let the filling cool prior to using.
SERVING
5.Use for cakes.
Chef
