Elephant Stew

• 1 medium size elephant (no tusk)
• 700 lb. fresh carrots
• 656 lb. potatoes, quartered
• 463 lb. red onions (whole)
• 1,243 lb. peas
• salt and pepper to taste
• garlic to taste
• cornstarch (to thicken gravy)
• 2 rabbits (optional)
• 1/2 lb. sweet or hot Italian sausage links
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 small zucchini
• 3 medium tomatoes
• 1 pkg. frozen cheese tortellini
• 2 tsp. chicken flavor instant bouillon
• 1/4 c. chopped fresh basil
• 1/4 tsp. pepper

1. Remove sausage from casings.
2. In large, covered casserole dish, cook sausage, onion and garlic on High 2 1/2 to 4 minutes (depending on microwave) until no longer pink.
3. Stir halfway through cooking.
4. Drain drippings.

fresh carrots, potatoes, red onions, peas, salt, garlic, cornstarch, rabbits, sweet, onion, garlic, zucchini, tomatoes, frozen cheese tortellini, chicken flavor, fresh basil, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=916226 (may not work)