| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Spanish |
Casserole |
16 |
Servings |
INGREDIENTS
| 2 |
|
up to |
| 3 |
lb |
Lean ground beef |
| 6 |
|
Size tomatoes, peeled |
|
|
and coarsly chopped |
| 1/2 |
|
Size spanish onion |
|
|
chopped |
| 3 |
|
up to |
| 4 |
|
Stalks celery, include inner |
|
|
stalks with leaves |
| 1/2 |
|
Green pepper, diced |
| 8 |
|
Potatoes, quartered |
| 1 |
|
Tomato paste, 5.5 oz |
| 1 |
|
Tri-vegetable pasta, 3/4 of |
|
|
375g box |
| 1 |
c |
1-2 ears niblet corn |
| 15 |
|
up to |
| 20 |
|
Whole baby carrots, 2-3 |
|
|
inces long |
| 1 |
|
Zuchini, 4 inches |
|
|
sliced diagonally |
| 1 |
c |
Green beans |
| 2 |
c |
Broccoli flowerettes |
| 1 |
|
Dark kidney beans |
|
|
Other vegetable of your |
|
|
coice |
INSTRUCTIONS
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.
A Message from our Provider:
“There’s hope. There’s God.”