Mom's surprise

Yield: 16 Servings

Measure Ingredient
2 \N -(up to)
3 pounds Lean ground beef
6 mediums Size tomatoes; peeled and coarsly chopped
½ medium Size spanish onion; chopped (up to)
4 \N Stalks celery; include inner stalks with leaves; chopped
½ \N Green pepper; diced (up to)
8 smalls Potatoes; quartered
1 can Tomato paste (5.5 oz)
1 pack Tri-vegetable pasta (3/4 of 375g box)
1 cup (1-2 ears) niblet corn (up to)
20 \N Whole baby carrots (2-3 inces long
1 small Zuchini (4 inches) sliced diagonally
1 cup Green beans
2 cups Broccoli flowerettes
1 can Dark kidney beans
\N \N Other vegetable of your coice



From: Janine Vandenberg <jvandenb@...> Date: Tue, 16 Jul 1996 16:40:41 -0400 1. brown the ground beef and drain; put in large stock pot 2. Add tomatoes, onion, celery green peper, tomato paste and enough water to cover; allow to simmer about 1 hour 3. Add potatoes and carrots (optional) 4. When potatoes and carrots are soft but not mushy add corn, green beans and mushrooms; add water if necessary; allow to cook for 15 minutes 5. Add kidney beans and tri vegetable pasta; cook until pasta is "just undercooked"

6. add broccoli, zuchini and cook until the pasta is soft *makes 2 large cassaroles

*to freeze - divide into 4" deep tin cassarole pans and allow to cool, cover with waxpaper then tinfoil; be sure all sides are sealed and label *to reheat frozen cassarole - place frozen cassarole pan on cookie sheet; bake 350 F about 2 hours (I put it in in the morning and set the timer, suppers ready when I get home). EAT-L Digest 15 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes