Recipe - Harvest Stew

1 pound Ground beef; cooked and
crumbled
1 cup Sliced celery
1 cup Sliced carrots
1 cup Sliced zucchini
1 cup Frozen corn
1 cup Diced potatoes
4 cup Water
2 teaspoon Salt
One fourth teaspoon Pepper
1 Bay leaf
1/8 teaspoon Basil
1 Diced (16oz can) tomatoes

In a large pot or kettle, combine and simmer all ingredients, except
tomatoes. Simmer over medium high heat for 20 minutes. Add the tomatoes and
continue to simmer for 10 minutes more. Allow to cool. Place in a freezer
container and freeze. To serve, thaw overnight in the refrigerator. Place
stew in a large pot and heat through. Serve with a salad and french bread
or rolls. Posted to EATL Digest by Catherine Samir csamir@COMMUNITY.NET
on Sep 1, 1997