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Carrot Lima Squash Medley

Ingredients
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Salt 2 Teaspoon
  Dill weed 1⁄4 Teaspoon
  Orange juice 1 1⁄3 Cup (21.33 tbs)
  Carrots 1 Pound, peeled and diagonally sliced to make about 3 cups
  Lima beans 2 Cup (32 tbs)
  Zucchini 1 Medium, sliced
  Yellow squash 1 Medium, sliced
Directions

MAKING
1.Take a 2 quart sauce pan and put eggs, yolk, sugar and butter in it and put it on a medium flame.
2.Stir the ingredients continuously and cook for 20 minutes, until the mixture gets thick.
3.Once done, turn off the heat and add raisins, brandy and vanilla in it and stir.
4.Let the filling cool prior to using.

SERVING
5.Use for cakes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Dessert
Method: 
Simmering
Ingredient: 
Egg
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
3

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4.195455
Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 466 Calories from Fat 13

% Daily Value*

Total Fat 3 g3.9%

Saturated Fat 0.31 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1413 mg58.9%

Total Carbohydrates 102 g34%

Dietary Fiber 14.8 g59.2%

Sugars 61.3 g

Protein 15 g31%

Vitamin A 516.7% Vitamin C 163.9%

Calcium 11.5% Iron 24.3%

*Based on a 2000 Calorie diet

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Carrot Lima Squash Medley Recipe