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Side One - Cut Out Below -
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Crustless
Pasties
(another
recipe by my husband “Dr. Dick” using
vegetables grown in his organic garden)
2-3 Large Potatoes (Russets or Yukon-Golds are both great)
1 Medium-large Rutabaga
2-3 Medium Sweet Onions
2 tsp Garlic Powder
1 Tbsp Worcestershire Sauce (look for the vegetarian
variety)
1 tsp salt
2 Tbsp ground black pepper
2 Tbsp Olive Oil
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Side Two- Cut Out Below -
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Crustless
Pasties (cont.)
Directions:
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Wash potatoes,
leaving skins in place and dice to 1/2” cubes
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Peel
rutabaga, dice to 1/2” cubes
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Coarsely chop onions
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Combine cut-up
vegetables in a large mixing bowl
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Add garlic powder,
Worcestershire sauce, salt and pepper
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Mix very well
to uniformly distribute all ingredients
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Coat inside
surface of a large, covered Pyrex baking dish with
olive oil
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Add any remaining olive oil to vegetable
mixture and mix some more
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Add a little more pepper
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Place vegetable
mix in baking dish and cover
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Bake covered at 350
F until all vegetables are softened, about 1 hour
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Serve hot and enjoy with baked acorn
squash, salad, and whole grain bread on a
cold fall or winter evening.
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