Recipes make excellent reading material. I read them from anywhere – cookbooks, cooking magazines, newspapers, online or handwritten from someone’s recipe box. Some of the best recipes I have are from the backs of cans. So, I guess that makes me a tin can label reader.
To commemorate Groundhog Day I offer my favorite ground hog story.
Progresso’s Italian Sausage and Vegetable Stew
Because it’s quick, this is great for a weeknight meal. Goes well with red wine and Deja Reviews: Florence King All Over Again.(Selections from National Review and The American Spectator).
1 lb. bulk Italian sausage
2 (14.5 oz) cans Italian-style stewed tomatoes, undrained
2 (14.5 oz) cans ready-to-serve beef broth
1 (19 oz) can Progresso Red Kidney Beans, drained, rinsed
1 (11 oz) can corn, undrained
1 small zucchini, sliced
½ cup uncooked small shell paste
In a 5-quart Dutch oven, cook sausage until browned; drain.
Add all remaining ingredients except pasta. Bring to a boil.
Add pasta; simmer over medium heat for 15 to 18 minutes or until pasta is cooked, stirring occasionally. Makes about 6 servings.