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     Title: Armenian Vegetable Casserole
Categories: Casseroles, Vegetarian
     Yield: 8 Servings

   1/2 lb Green beans
     1 md Eggplant
     2 lg Onions
     3 md Carrots
     2    Celery ribs
     1    Bell pepper
     2 lg Potatoes
     1 lb Canned tomatoes;
          - juice reserved
   1/4 c  Salad oil
   1/2 c  Ketchup
          Salt and pepper; to taste
     3 sm Zucchini; diced
     1 sm Can water chestnuts; sliced
     1 c  Plain yogurt

 Dice green beans, eggplant, onions, carrots, celery, pepper, and
 potatoes about 1" square. Combine juice from canned tomatoes, oil,
 ketchup, salt, and pepper to taste. Reserve zucchini, water
 chestnuts, and yogurt.

 Mix the vegetables in a pot. Pour the liquid over them. Bake,
 covered, in a 350°F oven for 1-1/2 hours. Add zucchini and water
 chestnuts; make 30 minutes longer.

 When you serve, pass the yogurt so each person can drop a spoonful
 over the vegetables.

 Recipe by John Bedford

 Recipe FROM: <https://archive.org/details/our-lil-cookbook-test>

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