| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Digest, August |
5 |
Servings |
INGREDIENTS
| 1/4 |
c |
Flour |
| 2 |
c |
Water |
| 1 |
md |
Zucchini; sliced |
| 1 |
md |
Squash; sliced |
| 3/4 |
c |
Corn; frozen |
| 1/2 |
c |
Carrot; chopped |
| 1/2 |
c |
Onion; chopped |
| 2 |
c |
Tomatoes; chopped |
| 1/4 |
ts |
Black pepper |
|
|
Hot cooked rice |
INSTRUCTIONS
Recipe by: Fresh Food Favorites Preparation Time: 1:00 Preheat oven at 400.
Sprinkle flour evenly into 8" square pan. Bake for for 10 to 15 minutes, or
until flour is deep golden brown, stirring every 5 minutes. Set aside. In a
skillet combine 1/4 cup water zucchini, squash, corn, carrot, and onion.
Cover and heat until zucchini is tender, stirring once. Stir in flour.
Blend in remaining water. Add tomatoes and pepper. Mix well. Re-cover and
heat until gumbo is slightly thickened and vegetables are tender. Serve
over cooked rice.
From: matejkrf@Picard.ml.wpafb.af.mil (Richard F. Matejka). Fatfree Digest
[Volume 9 Issue 44] August 4, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV Amount
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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