I picked up a great cookbook years ago at a flea market, Reader's Digest Down Home Cooking The New, Healthier Way I have really enjoyed this book and today I am sharing one of my favorites from it.
|Click to purchase|
Indian Corn Stew
1 tbls. oil
1 1/2 lbs. lean ground beef
1 1/2 cups sweet green peppers chopped
1 lrg. yellow onion, chopped (1 1/2 c.)
2 cloves of garlic, minced
8 lrg. ears of corn, kernels cut off, or 4 cups frozen corn
1 can 14 oz. crushed tomatoes
4 tsp. worcestershire sauce
1/2 tsp. each black pepper and chili powder
1/4 tsp. salt
1/8 tsp. ground red pepper or to taste
1 medium size zucchini or yellow summer squash, thinly sliced crosswise (2 cups)
In a 6-qt. dutch oven, heat the oil over moderately high heat. Add the beef and cook stirring frequently, for 8 min. or until browned. Lower the heat, stir in the green peppers, onion, and garlic and simmer, uncovered for 5 min. or until tender, stirring occasionally.
Stir in the corn, tomatoes, worcestershire, pepper, chili powder, salt and red pepper nd bring to a boil. Lower the heat, cover and simmer 15 min.; add the squash, then simmer 5 min. longer or until the vegetables are tender. Tip: Any extras may be frozen for up to 1 month. Makes 6 servings
One of my favorite fall dishes!
This post is linked to Beth Fish Reads Weekend Cooking post. Make sure to stop over and say hi to Beth!
So whats cooking at your house?