KIRK'S INDIAN STEW

John Kirk Pittendreigh

John was introduced to this recipe while with his mother and father and several members of Brunswick, Georgia's Altama Presbyterian Church. They were on a short term mission tour, working with Navaho Indians in Arizona and Utah. This was served for supper one night and became a favorite with John. Actually, it really isn't Indian Stew. It came from one of the other Brunswick, Georgia, church members on the mission, Holly Owens, but we couldn't call it Brunswick Stew. That name was already taken.

1/2 to 1 pound ground beef

1 can vegetable soup

1 can Veg-All (or other mixed vegetables)

salt and pepper to taste

Brown and season ground beef.

Drain.

Add soup and Veg-All.

Bring to a boil and simmer for 5 to 10 minutes

This is a quick and easy meal.