| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Bulk italian sausage |
| 2 |
c |
Sliced celery |
| 1 |
c |
Chopped onion |
| 6 |
c |
Chopped zucchini |
| 1 |
cn |
(28 oz.) tomatoes, undrained, cut up |
| 1 1/2 |
c |
Chopped green pepper |
| 1 1/2 |
ts |
Italian seasoning |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Dried basil |
| 1/4 |
ts |
Garlic powder |
INSTRUCTIONS
In a large saucepan, brown the sausage. Remove with a slotted spoon to
paper towel to drain, reserving 1 tablespoon of drippings. Saute celery and
onion in the drippings for 5 minutes. Add sausage and remaining
ingredients; bring to a bowl. Reduce heat; cover and simmer for 20-30
minutes or until the vege's are tender. Yield: 9 servings.
This recipe came from "The Taste of Home Magazine", issue October/November
95. Page 19.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Dave&Kim"
<davekim@cdsnet.net> on Mar 6, 1997.
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