Wednesday, June 1, 2016

Recipe Of The Week: Zucchini Stew

Zucchini Stew

1 1/2 cups of shredded potatoes
1 cup of shredded carrots
1 small chopped onion
8 cups of shredded unpeeled zucchini or summer squash
1/2 pound of sausage, cooked and crumbled
1/2 to 1 cup of water
2 Tablespoons of butter
salt and pepper to taste

Put everything in a kettle and boil until vegetables are tender.  Add and omit whatever you wish to suit your taste.

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