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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
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1-1/2 cups) equals 262 calories, 11 g fat (3 g saturated fat), 28 mg cholesterol, 1,344 mg sodium, 29 g carbohydrate, 5 g fiber, 12 g protein.
Originally published as Tomato Zucchini Stew in Country Woman January/February 1995, p31
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Jul. 21, 2011 by Googe
So, I decided to write a review for this since no one has written one yet...I definitely would make this again. I did some alterations...I used Turkey Kielbasa instead of sausage, just to cut some of the fat, even though I'll probably try it with italian sausage next time. I didn't have tomato juice, so I used tomato puree...same difference I think...added water, only one can of corn, and no cornstarch...add as much water as you like for the consistency that you want. My 93 yr. old Italian grandmother told me it was the best stew recipe she'd ever tasted...for being the cook of the family, it surely was a compliment...so thank you...great recipe and easy!!
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