1 medium yellow onion, quartered
2 medium cloves garlic, minced
2 medium green chilly beans
3 medium onions
4 cups frozen mixed vegetables
5 cloves garlic, minced
2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 whole cloves dried oregano
4 teaspoons fresh cilantro, sliced
1 teaspoon ground nutmeg
2 teaspoons salt
1 teaspoon cornstarch
In a medium skillet place onion, garlic, green warm beans, onions, mixed vegetables and garlic. Cook over low heat, stirring occasionally, until vegetables blend together and onion is browned. Cover with aluminum foil and set aside.
Whisk yellow salt, sugar and 1 teaspoon salt into pan. Bring to a deep boil, stirring constantly. Boil for 4 minutes. Remove from heat, stir in butter, cornstarch and 2 spoonfuls of liquid per page. Add remaining marinade and liquid, stirring constantly, until liquid is absorbed. Cover, and proceed to cook 15 minutes. Reduce heat to medium, and stir in last marinade. Cover, and obtain one 1/4 cups of sauce. Stir in cored water and 1/2 teaspoon salt. Cover, remove foil, and simmer 30 minutes, stirring occasionally. Cover, and simmer 5 minutes more. Reduce heat to medium and stir in 1 tablespoon milk. Heat through; serve at room temperature.