Recipe Author:Allergy Cooking With Ease, by Nicolette M. Dumke, Copyright 1991 by Starburst, Inc., Lancaster, PA. Used by permission.)
“Zucchini does not get mushy when it is frozen in this stew, so this is a perfect dish to make in the summer, when zucchini is abundant, and eat in the middle of winter.” (Allergy Cooking With Ease, by Nicolette M. Dumke, Copyright 1991 by Starburst, Inc., Lancaster, PA. Used by permission.)
Wait... what??! A recipe from Starburst Inc.??!!! That's crazy talk!! Simmer down, we know. The recipe is excellent and also shows how an organization can fade and morph over time.
- 1 to 1 1/4 lb Ground Bison, Elk, or Beef
- 2 tbsp Finely Chopped Onion (or to taste)
- 1 tbsp Oil
- 1 1/4 lb Italian Plum Tomatoes stemmed and cut into quarters OR 1 lb can peeled tomatoes
- 6 tbsp Tomato paste (optional) OR One 8 oz can Tomato Sauce (optional)
- 1/4 to 1/2 Cup Water (Omit water if sauce is used instead of paste)
- 1 tsp Salt
- 1/4 tsp Pepper (optional)
- 2 to 2 1/2 lb Zucchini, sliced about 3/8" thick
In a large saucepan, brown the meat and onion in the oil. Drain off all of the fat (oil). Add the tomatoes, tomato paste or sauce, salt, pepper, zucchini and 1/4 cup of water (Omit water if tomato sauce was used),and simmer for about 15 minutes, or until the zucchini is just tender. (For very large zucchini, the simmering time will be longer.) Add the additional 1/4 cup water if the stew begins to dry out during cooking.