**In Memory of Anna...my hubby's Sito(Gma).
`````````````````````````````````````````````````````BUSHALA - Julia Alexander
1/2 gallons yogurt
1/2 gallons water
1 egg
1/4 cup rice
1/4 cup flour
3 cup chopped celery
2 hot banana peppers
1 green pepper, chopped
10 cup Swiss chard, chopped, or
10 cup fresh spinach, chopped
1 bunch fresh coriander, chopped
1 tablespoon salt
Place yogurt and water in an 8-quart pot. With whisk beat in flour, egg and rice. Add peppers and celery, and place over high heat. Stir constantly until mixture comes to a boil. (Stirring keeps yogurt from curdling.) Add Swiss chard or spinach. Keep stirring until vegetables are tender. Turn off heat and add coriander and salt. Stir occasionally. Keeps well in refrigerator for 2-3 weeks. Can be served hot or cold.
1/2 gallons yogurt
1/2 gallons water
1 egg
1/4 cup rice
1/4 cup flour
3 cup chopped celery
2 hot banana peppers
1 green pepper, chopped
10 cup Swiss chard, chopped, or
10 cup fresh spinach, chopped
1 bunch fresh coriander, chopped
1 tablespoon salt
Place yogurt and water in an 8-quart pot. With whisk beat in flour, egg and rice. Add peppers and celery, and place over high heat. Stir constantly until mixture comes to a boil. (Stirring keeps yogurt from curdling.) Add Swiss chard or spinach. Keep stirring until vegetables are tender. Turn off heat and add coriander and salt. Stir occasionally. Keeps well in refrigerator for 2-3 weeks. Can be served hot or cold.
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