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Recipes

Gas Up the Stove

Vegetable Gumbo
3 1/2 cups water
1/4 cup barley
1/4 cup split peas
1/4 cup falafel mix
1 10-ounce can stewed tomatoes
1/2 10-ounce box frozen spinach
1/2 10-ounce box frozen broccoli
3 or 4 medium size fresh carrots
3 or 4 medium size celery stalks
1 medium size fresh red (or green) pepper
5 or 6 medium size fresh mushrooms
1/2 cup elbow macaroni

Add barley, split peas, stewed tomatoes and falafel mix to hot water in a 3-quart (or larger) covered saucepan and simmer while preparing all other ingredients. Stir occasionally. Add each new ingredient to saucepan when ready. To save time, defrost spinach and broccoli in microwave and then add to mixture. Cut all fresh ingredients into bite-sized pieces (carrots first so they'll cook longer, mushrooms last). Prepare elbow macaroni separately according to package directions and add to mixture when ready. After adding mushrooms, allow simmering a few more minutes and then enjoy.

Serves 4-6 hungry people if used as main dish

Preparation time: about 1 hour

Note from the cook: All fresh ingredients are preferred for nutritional purposes, but frozen spinach and broccoli are used here for simplicity--easier to measure quantity and prepare.

-Submitted by Art Link, Marietta, who receives a $25 credit on his WEMC Natural Gas bill. Featured recipes are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling preparation and cooking procedures from recognized experts

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