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Squash and Lima Bean Stew

1-1/2 lbs. stew beef
2-1/2 c. water
1 (16 oz.) canned tomatoes
2 tsp. salt
1/4 tsp. red pepper
1-1/2 lbs. Hubbard squash
1 lb. frozen lima beans
1/2 c. Crisco oil
1/4 tsp. ground ginger

Brown stewing beef in oil. Simmer in water until well done. Cut into bite size pieces. Add ingredients and cook with seasonings added. Serve with rice.

Cathy TX
2001 Recipes

http://www.nancyskitchen.com