| 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.
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”