---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GHIVETCH
  Categories: Casseroles, Harned 1994, Jewish, Side dish, Vegetables
       Yield: 1 batch
  
       1 sm Cauliflower; in flowerets
       2 md Carrots; scraped
            -- thinly sliced
       2 md Baking potatoes
            -- peeled and diced
       2 md Tomatoes; peeled & quartered
     1/4 lb Fresh green beans*
       1    Celery stalk**
       1    Yellow squash; thinly sliced
       1 md Zucchini; thinly sliced
       1    Onion; thinly sliced
       1 sm Sweet red pepper
            -- cut in strips
       1 sm Green pepper; cut in strips
       1 c  Chicken broth
     1/2 c  Olive oil
       3    Garlic cloves; minced
       2 ts Salt
     1/2 ts Ground savory
     1/4 ts Dried whole tarragon
       1    Bay leaf
  
   *Slice beans diagonally into 1/2 pieces.
   
   **Slice celery diagonally into 1/4 pieces.
   
   Combine first 11 ingredients in a large bowl; toss
   well.  Spoon vegetable mixture into a deep 5-qt.
   casserole; set aside.
   
   Combine broth and remaining ingredients in a saucepan;
   bring mixture to a boil.  Pour over vegetables.  Cover
   and bake at 350 F. for 1 hour, or until vegetables are
   tender, stirring occasionally.  Remove and discard bay
   leaf before serving.
   
   Yield: 8 to 10 servings.
   
   From _Noteworthy_ by The Ravinia Festival/Highland
   Park, IL, in _America’s Best Recipes: A 1989 Hometown
   Collection_.  Birmingham, AL: Oxmoor House, Inc.,
   1989.  Pp. 320-321.  ISBN 0-8487-0765-6. Electronic
   format by Cathy Harned.
  
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