Vegetable Gumbo (matejka) Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Flour,
2 cup: Water,
1 medium: Zucchini, sliced
1 medium: Squash, sliced
3/4 cup: Corn, frozen
1/2 cup: Carrot, chopped
1/2 cup: Onion, chopped
2 cup: Tomatoes, chopped
1/4 tsp: Black pepper,
Hot cooked rice,
Directions:
Recipe by: Fresh Food Favorites Preparation Time: 1:00 Preheat oven
at 400. Sprinkle flour evenly into 8" square pan. Bake for for 10 to
15 minutes, or until flour is deep golden brown, stirring every 5
minutes. Set aside. In a skillet combine 1/4 cup water zucchini,
squash, corn, carrot, and onion. Cover and heat until zucchini is
tender, stirring once. Stir in flour. Blend in remaining water. Add
tomatoes and pepper. Mix well. Re-cover and heat until gumbo is
slightly thickened and vegetables are tender. Serve over cooked rice.
From: matejkrf@Picard.ml.wpafb.af.mil (Richard F. Matejka). Fatfree
Digest [Volume 9 Issue 44] August 4, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV Amount
Source from luhu.jp
at 400. Sprinkle flour evenly into 8" square pan. Bake for for 10 to
15 minutes, or until flour is deep golden brown, stirring every 5
minutes. Set aside. In a skillet combine 1/4 cup water zucchini,
squash, corn, carrot, and onion. Cover and heat until zucchini is
tender, stirring once. Stir in flour. Blend in remaining water. Add
tomatoes and pepper. Mix well. Re-cover and heat until gumbo is
slightly thickened and vegetables are tender. Serve over cooked rice.
From: matejkrf@Picard.ml.wpafb.af.mil (Richard F. Matejka). Fatfree
Digest [Volume 9 Issue 44] August 4, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV Amount
Source from luhu.jp
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