Vegetable Filling
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 19. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 cup chopped fresh spinach
- 1 cup shredded carrot
- 1 cup chopped fresh mushrooms
- 1/2 cup shredded zucchini
- 1/4 cup finely chopped onion
- 2 tablespoons soy sauce
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic powder
Instructions
- In a steamer basket over boiling water place 1 cup chopped fresh spinach, 1 cup shredded carrot, 1 cup chopped fresh mushrooms, 1/2 cup shredded zucchini, and 1/4 cup finely chopped onion. Cover; steam for 4 minutes. Drain well.
- Transfer to a mixing bowl. Stir in 2 tablespoons soy sauce, 1/2 teaspoon dry mustard, 1/4 teaspoon pepper, and 1/8 teaspoon garlic powder.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Dumplings with green vegetable filling14.jpg" by Wikimedia Commons contributor; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Dumplings_with_green_vegetable_filling14.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.