Zesty Pantry Potato Stew
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
41
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Carrot (chopped)1 cup
Salsa1 cup
Sherry (dry)2 cups
Water1 tsp
Cornstarch1 cup
Bread Crumb (dry)1 cup
Grated Parmesan CheeseDirections:
1
Preheat oven to 250 degrees F (120 degrees C)
2
In a large bowl toss together carrots, TVP, rice and onion
3
Transfer to a deep, round casserole dish
4
Press mixture down evenly
5
Layer potatoes on top of carrot mixture
6
In a medium bowl combine salsa, sherry, salad dressing, water and cornstarch
7
Slowly pour over potatoes
8
Bake, covered, in preheated oven for 1 hour
9
Remove cover and sprinkle with bread crumbs and Parmesan cheese
10
Heat oven to 400 degrees F (200 degrees C) and bake, uncovered, for 1 1/2 hours
11
Cool slightly before serving