FRESH VEGETABLE STEW

This is another recipe from the 1982 JayC Food Stores booklet I found in my late mother's shoe boxes of recipes.

2 potatoes, pared and cubed
2 carrots, pared and sliced
1/2 cauliflower, cut in flowerets
2 ribs celery, cut in slices
1/2 pound mushrooms, sliced
2 onions sliced
1 red pepper, cut in strips
1 garlic clove, minced
1 can (13 3/4 ounces) chicken broth
2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons chopped fresh dill or 2 teaspoons dried dill weed

Combine all ingredients in a 3-quart baking dish. Cover and bake in 350 degree F oven 1 hour, until vegetables are tender. Makes 8 servings.