I post these recipes when I get them everyday. Thanks for the information you provided. I would never make this because I don't care for this squash.
Marilyn -----Original Message----- From: Pamela Fairchild via Cookinginthedark [mailto:[email protected]] Sent: Monday, January 22, 2018 2:53 PM To: [email protected] Cc: Pamela Fairchild Subject: Re: [CnD] Mediterranean Beef Stew This stew might be delicious, but your zucchini will be mush if you follow these instructions. Add the zucchini for the last hour at most. Pamela Fairchild <[email protected]> -----Original Message----- From: Marilyn Pennington via Cookinginthedark [mailto:[email protected]] Sent: Sunday, December 10, 2017 1:58 PM To: [email protected] Cc: Marilyn Pennington; [email protected] Subject: [CnD] Mediterranean Beef Stew Mediterranean Beef Stew 2 medium-sized zucchini, cut into bite-size pieces 3/4 pound beef stew meat, cut into 1/2 inch pieces 2 (14 1/2 ounce) cans Italian style diced tomatoes, undrained 1/2 teaspoon pepper, optional 1 (2 inch) cinnamon stick or 1/4 teaspoon ground cinnamon Place zucchini in the bottom of a 3 1/2 quart slow cooker. Add beef and remaining ingredients in the order they are listed. Cover; cook on high for 3 to 5 hours, or until the meat is tender but not over-cooked. You can also cook the stew on high for 1 hour, then on low for 7 hours, or until meat is tender but not overdone. Makes 4 servings. Mama's Corner. _______________________________________________ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
