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Carrot Lima Squash Medley Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Cornstarch||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Dill weed||1⁄4 Teaspoon|
|Orange juice||1 1⁄3 Cup (21.33 tbs)|
|Carrots||1 Pound, peeled and diagonally sliced to make about 3 cups|
|Lima beans||2 Cup (32 tbs)|
|Zucchini||1 Medium, sliced|
|Yellow squash||1 Medium, sliced|
Calories 466 Calories from Fat 13
% Daily Value*
Total Fat 3 g3.9%
Saturated Fat 0.31 g1.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1413 mg58.9%
Total Carbohydrates 102 g34%
Dietary Fiber 14.8 g59.2%
Sugars 61.3 g
Protein 15 g31%
Vitamin A 516.7% Vitamin C 163.9%
Calcium 11.5% Iron 24.3%
*Based on a 2000 Calorie diet
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.
5.Use for cakes.