Chunky Style Casserole

Equipment Needed:

Sharp knife

Large Saucepan or Stockpot

Preparation Time: 15 minutes

Cooking time: 12 minutes

Ingredients:

1 large Leek (sliced)

3 large slices Virginia Ham (diced)

2&1/2 cups Celery (cut into chunky pieces)

4 cups Brussels Sprouts

4 cups Carrots (cut into chunky pieces)

2 cups Parsnips (cut into chunky pieces)

1 dessertspoon Chicken Stock Powder

Method: Place all ingredients in a large saucepan or stock pot and add enough water to cover ingredients. Bring to the boil and boil for 5 minutes. Then add Brussels Sprouts and boil for a further 7 minutes. (Cabbage cut into squares can be substituted for the Brussels Sprouts). This is a tasty dish, easily prepared - a large quantity of which the left overs may be frozen and re-heated when the occasion arises. This dish could probably have the ingredients halved and still be plenty.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.