Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Brtter or margarine -and all, sliced in thirds
1 md Onion, sliced into 1 c Frozen corn kernels
-rings and and separated 1 Handful broccoli florets
1 c Sliced mushrooms 1 Handful cauliflower florets
1 Stalk celery, sliced thin 2 Tomatoes, cut inb wedges
1 Carrot, sliced thin 1 sm Can olives, sliced thin
1 md Zucchini, cubed 1 sm Can kidney beans,
1 md Crookneck squash, Drained
-cubed Salt and pepper
2 md Potatoes, cubed 1 lb Ground beef, cooked
1 c Suger snap peas, pods And drained

Melt butter or margarine in large skillet. Saute onion first, and
then add mushrooms and celery. GraduaIly add carrots, zucchini,
squash, potatoes, corn, peas, broccoli, cauliflower, tomatoes, olives
and kidney beans. Add salt and pepper to taste. Add ground beef,
cover and turn down heat to barely simmer. Let heat through about
10 minutes. Serve hot with bread and butter or biscuits.

Makes 4 servings.

Source: 'The Territorial Seed Garden Cookbook' (sasquatch Books;
$9.95) Recipe by Juanita Lewison-Snyder, Coos Bay, Ore: Reprinted in
the Everett Herald; August 1991

Found by Fran McGee From: Fran Mcgee Date: 11-18-93
Submitted By BARRY WEINSTEIN On 08-21-95

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