Summers End Stew Recipes

SUMMER VEGETABLE STEW

Steps:

• Place potatoes and water in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 3 minutes.
• Remove from oven and uncover. Stir in carrots and garlic. Re-cover and cook for 3 minutes.
• Remove from oven and uncover. Top with asparagus. Re-cover and cook for 2 minutes.
• Remove from oven and uncover. Add tomatoes in a single layer and place zucchini slices over tomatoes. Re-cover and cook for 6 minutes, stirring once during cooking.
• Remove from oven and uncover. Top with peas, corn and butter. Re-cover and cook for 2 minutes.
• Remove from oven and uncover. Stir in remaining ingredients; serve.

SUMMER VEGETABLE STEW

Steps:

• In a large deep skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the zucchini, the yellow squash, the bell pepper, and the corn, and cook the mixture over moderate heat, stirring, for 4 minutes. Add the tomatoes, the oregano, and salt and pepper to taste and simmer the stew, covered, stirring occasionally, for 10 minutes. Simmer the stew, uncovered, stirring occasionally, for 5 minutes more, or until the excess liquid is evaporated, sprinkle it with the basil, and serve it warm or at room temperature.

SUMMER'S END STEW

Steps:

• In a Dutch oven, brown meat in oil over medium-high heat. Add the tomatoes, tomato juice or water, onions, garlic, pepper, and salt if desired. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Add the potatoes, carrots, corn, green beans, peas and celery. Cover and simmer for 30 minutes. Add zucchini; simmer 10-15 minutes longer or until meat and vegetables are tender. Stir in parsley and sugar.