Voodoo Stew(Geri Morris' Recipe)

• 1 Tbsp. cooking oil
• 1 medium onion, chopped
• 2 c. celery, cut in 1-inch diagonal slices
• 1 1/2 c. thinly sliced carrots
• 1 (10 1/2 oz.) can chicken broth (substitute McKay's chicken seasoning plus water)
• 2 c. zucchini squash, cut in 1/2-inch slices
• 1/2 tsp. seasoned salt
• seasoned pepper to taste
• 1/4 tsp. mixed Italian herbs
• 1 tsp. vinegar
• 1 (1 lb.) can stewed tomatoes
• 1 c. pitted ripe olives, halved
• 1 Tbsp. cornstarch

1. Heat oil.
2. Add onion, celery and carrots.
3. Saute over moderate heat, stirring, until onion is transparent.
4. Add broth.
5. Bring to a boil, reduce heat and simmer, covered, for 10 minutes.
6. Add zucchini, salt, pepper, herbs and vinegar.
7. Simmer, uncovered, for 5 minutes.
8. Add tomatoes and olives.
9. Bring to a boil.
10. Reduce heat and simmer, covered, until vegetables are done.
11. Dissolve cornstarch in a small amount of the cooking liquid.
12. Stir into stew.
13. Cook over moderate heat, stirring until thickened.

cooking oil, onion, celery, carrots, chicken broth, zucchini, salt, pepper, mixed italian herbs, vinegar, tomatoes, olives, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=895538 (may not work)