Submitted by: Renee Tougas
Recipe by: Mary McDougall
Servings: 4-6 hearty meal
Adapted from Mary's original:
Vegetables:
8-10 potatoes - sliced
1 large onion/leek - sliced
2 carrots - sliced
Whatever vegetables you want, some ideas:
Green beans, Cauliflower, Corn, Peas
You can add a mixed bag of frozen vegetables for easy preparation.
Sauce:
3 cups canned chopped tomatoes or 2 cups + 1 cup tomato sauce - flexible on
what tomato product you want to use
1/4 cup soysauce
1 tsp thyme
1 tsp dry mustard
1 tsp basil (I used frozen basil cubes I made from summer's abundance of
basil - basil blended with a bit of water and frozen in ice cube trays)
2 tsp chili powder
1/2 tsp cinnamon (or less - adds a unique interesting taste)
2 tbsp parsley flakes
Layer the vegetables in crockpot in order given. Mix together ingredients for
sauce and pour over vegetables. Cook on high for 6 hours or low for 10-12 hours.
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