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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Meet the Cook: This recipe's famous with my friends and the younger friends of my grown daughter and granddaughter. I make it for potlucks and other get-togethers. The town where I live is now considered city . When my late husband and I loved here 40 years ago, though, it was country. He was an ex-farm boy, and always had a large vegetable garden. We were well supplied for winter! -Helen Miller, Hickory Hills, Illinois Ingredients:
1-1/4 pounds johnsonville® mild ground italian sausage |
1-1/2 cups sliced celery (3/4-inch pieces) |
8 medium fresh tomatoes (about 4 pounds), peeled and cut into sixths |
1-1/2 cups tomato juice |
4 small zucchini, sliced into 1/4-inch pieces |
2-1/2 teaspoons italian seasoning |
1-1/2 to 2 teaspoons salt |
1 teaspoon sugar |
1/2 teaspoon garlic salt |
1/2 teaspoon pepper |
3 cups canned whole kernel corn, drained |
2 medium green peppers, sliced into 1-inch pieces |
1/4 cup cornstarch |
1/4 cup water |
shredded part-skim mozzarella cheese |
Directions:
1. In a Dutch oven or large saucepan, crumble sausage and cook over medium heat until no longer pink; drain. Add celery and cook for 15 minutes; drain.
2. Add tomatoes, tomato juice, zucchini and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add corn and peppers; cover and simmer for 15 minutes.
3. Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir until mixture thickens. Sprinkle with cheese. Yield: 6-8 servings.
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