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This is from The Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny and Christine Ingram. The original title is cowboy hot pot, but I am making a few changes to lighten it up so I can't help but see it as a cowGIRL's healthy choice LOL.I made this with smoked cheddar instead of gouda, and ketchup instead of tomato paste as I was out. For a one-dish meal (and for true cowgirl style) make this in a large cast iron skillet (that's "eye-urn" for all you city slickers ;) )
Units: US | Metric
Serving Size: 1 (279 g)
Servings Per Recipe: 4
The following items or measurements are not included: