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