Tomato zucchini stew
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Italian sausage -- bulk |
| 1½ | cup | Celery -- 3/4 pieces sliced |
| 8 | mediums | Tomatoes -- peeled & cut |
| Sixth | ||
| 1½ | cup | Tomato juice without salt |
| 4 | smalls | Zucchini -- 1/4 in. pieces |
| 2½ | teaspoon | Italian seasoning |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Garlic salt -- or power |
| ½ | teaspoon | Pepper |
| 3 | cups | Corn -- fresh or frozen |
| 2 | mediums | Green pepper -- 1 in. piece |
| ¼ | cup | Cornstarch |
| ¼ | cup | Water |
| ½ | cup | Shredded cheddar cheese |
Directions
In a 4 qt. dutch oven brown and crumble sausage. Add tomatoes, tomato juice, zucchini and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 min. Add corn and peppers; cover and simmer for 15 min. Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir until mixture thickens. Sprinkle with cheese. Yield: 6 to 8 servings. Editor"s Note: Three 28 oz cans of tomatoes with liquid (cut up) may be substituted for the fresh tomatoes and tomato juice.
Recipe By : Country Woman