| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Spanish | Casserole | 16 | Servings |
INGREDIENTS
| 2 | -(up to) | |
| 3 | lb | Lean ground beef |
| 6 | md | Size tomatoes; peeled and coarsly chopped |
| 1/2 | md | Size spanish onion; chopped (up to) |
| 4 | Stalks celery; include inner stalks with leaves; chopped | |
| 1/2 | Green pepper; diced (up to) | |
| 8 | sm | Potatoes; quartered |
| 1 | cn | Tomato paste (5.5 oz) |
| 1 | pk | Tri-vegetable pasta (3/4 of 375g box) |
| 1 | c | (1-2 ears) niblet corn (up to) |
| 20 | Whole baby carrots (2-3 inces long | |
| 1 | sm | Zuchini (4 inches) sliced diagonally |
| 1 | c | Green beans |
| 2 | c | Broccoli flowerettes |
| 1 | cn | Dark kidney beans |
| Other vegetable of your coice |
INSTRUCTIONS
BASE OPTIONAL From: Janine Vandenberg <jvandenb@KENT.NET> 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, http://www.erols.com/hosey.
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