Garden leftover gumbo

4 servings

Ingredients

Quantity Ingredient
½ cup Brtter or margarine
1 medium Onion, sliced into rings and and separated
1 cup Sliced mushrooms
1 Stalk celery, sliced thin
1 Carrot, sliced thin
1 medium Zucchini, cubed
1 medium Crookneck squash, cubed
2 mediums Potatoes, cubed
1 cup Suger snap peas, pods and all, sliced in thirds
1 cup Frozen corn kernels
1 Handful broccoli florets
1 Handful cauliflower florets
2 Tomatoes, cut inb wedges
1 small Can olives, sliced thin
1 small Can kidney beans,
Drained
Salt and pepper
1 pounds Ground beef, cooked
And drained

Directions

Melt butter or margarine in large skillet. Saute onion first, and then add mushrooms and celery. GraduaIly add carrots, zucchini, squash, potatoes, corn, peas, broccoli, cauliflower, tomatoes, olives and kidney beans. Add salt and pepper to taste. Add ground beef, cover and turn down heat to barely simmer. Let heat through about 10 minutes. Serve hot with bread and butter or biscuits.

Makes 4 servings.

Source: 'The Territorial Seed Garden Cookbook' (sasquatch Books; $9.95) Recipe by Juanita Lewison-Snyder, Coos Bay, Ore: Reprinted in the Everett Herald; August 1991 Found by Fran McGee From: Fran Mcgee Date: 11-18-93 Submitted By BARRY WEINSTEIN On 08-21-95

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