"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

1 hr. Stew Recipe

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This recipe for 1 hr. Stew, by , is from The Williams Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sara Price
Added: Wednesday, June 24, 2009


1 lb of meat your choice (I like sausage)
5 medium potatoes, cubed (small)
5 medium carrots, sliced (small)
1 can corn
6 chicken broth cubes
2 quarts water
1 cup cooked rice (optional)

garlic powder
onion powder
bay leaves
seasoned salt
celery salt

Pour water into a large pot, add bullion, start the heat. Add in chopped carrots and potatoes, get them going. Add in your seasonings. I don't have the exact measurements, I use my hand and the surface of the water to see what looks and smells right. 2 bay leaves suffice. Go very easy on majoram, sage, and tarragon or they will take over.

Let boil. In a skillet cook up your meat, once it's cooked rinse it, drain it, then return to pan for quick seasoning of whatever you choose to give it a good taste.

Once the potatoes and carrots are soft, add the drained can of corn and the cooked and properly chopped meat and optional cooked rice.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
This makes an absolutely fantastic stew. It works wonders with leftover turkey from thanksgiving or any day you want an easy meal that doesn't take all day but tastes just as good.

The next day wrap it up in a tortilla for a delicious wrap for lunch that has all the good juices soaked up. If you didn't add rice before, this is a good place to add it. Your kids will beg for more.




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