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1 1/2 lb Ground Beef 3/4 c Finely Chopped Celery
1/2 lb Ground Pork 1/2 c Green Bell Peppers, Chopped
2 Eggs, Lightly Beaten 1 tb + 1 t Minced Garlic
1/2 c Very Fine Bread Crumbs 1 tb Worcestershire Sauce
1/4 lb + 3 T Unsalted Butter 1/2 ts Tabasco Sauce
3/4 c Finely Chopped Onions
MEAT SEASONING MIX
2 ts Cayenne Pepper 3/4 c Evaporated Milk
1 1/2 ts Salt 2 lb Potatoes, Peeled & Quartered
1 1/2 ts Black Pepper 1 ts Salt
1 1/4 ts White Pepper 1 ts White Pepper
3/4 ts Ground Cumin 1 1/2 c Julienned Carrots (See Note)
3/4 ts Dried Thyme Leaves 1 c Julienned Onions (See Note)
———————–VEGETABLE SEASONING MIX———————–
1/2 ts Salt 1/4 ts Garlic Powder
1/4 ts White Pepper 1/4 ts Cayenne Pepper
1/4 ts Onion Powder
VEGETABLES
1 1/2 c Julienned Zucchini(See Note) Very Hot Cajun Sauce/Beef
1 c Julienned Squash (See Note)
NOTE: To julienne squashes, cut peelings 1/8 inch thick and cut
these into strips 1/8 inch wide and 2 inches long; use only strips
that have skin on one surface. Cut carrots and onions into similar
strips.
Yields
6 servings
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