Recipe - Vegetable Tuna Casserole With Pretzel Topping

3 cup Water
2 One half cup Carrots; cut into 1" pieces
2 One half pound Sweet potatoes; peeled and
cut into 1" pieces (8 cups)
One half cup Pitted prunes (about 12)
1 cup Orange juice
One half cup Honey
One half teaspoon Salt (optional)
One half teaspoon Cinnamon
1 tablespoon Margarine or vegetable oil

Bring water and carrots to a boil in a large pot. Reduce heat, cover and
boil gently for 5 minutes. Add potatoes, cover and cook 1520 minutes
longer until vegetables are tender but still firm. Drain well.

Meanwhile, heat oven to 350 F. Lightly coat a shallow baking dish with
vegetable cooking spray.

Put vegetables and prunes in prepared dish and stir gently to mix. Mix
orange juice, honey, salt and cinnamon until blended. Pour evenly over
vegetables. Dot with margarine or drizzle with oil.

Cover dish with foil and bake for 30 minutes. Uncover, stir gently and bake
1520 minutes longer until vegetables are very tender. Posted to
JEWISHFOOD digest V97 #242 by Gilda Kurtzman kurtmag@ashur.cc.biu.ac.il
on Sep 3, 1997