Recipe - Moms Surprise

BASE
2 (up to)
3 pound Lean ground beef
6 md Size tomatoes; peeled
and coarsly chopped
One half md Size spanish onion;
chopped
3 (up to)
4 Stalks celery; include inner
stalks with leaves; chopped
One half Green pepper; minced
2 (up to)
8 small Potatoes; quartered
1 cn Tomato paste (5.5 oz)
1 pack Trivegetable pasta (Three fourths of
375g box)
1 cup (12 ears) niblet corn

OPTIONAL
15 (up to)
20 Whole baby carrots (23
inces long
1 small Zuchini (4 inches)
cut or sliced up diagonally
1 cup Green beans
2 cup Broccoli flowerettes
1 cn Dark kidney beans
Other vegetable of your
coice

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).

EATL Digest 15 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.