14 cup chopped celery (on request)
14 regular 2 oz potatoes, diced (chopped into bite size pieces)
2 teaspoons garlic powder
1 teaspoon salt
3 cups chicken broth, thawed
2 med onions, chopped, cubed
1 (15 1/2 ounce) can whole mushrooms, drained
2 cups zucchini, diced
2 (16 ounce) cans Italian-style dried mushrooms, drained
1 cup water
1 dried cilantro, or to taste
13 cup olive oil (extra)
1 egg, optional
Heat sauteed vegetables and garlic over medium-high MED speed for 2 minutes, or until vegetables begin to soften and vegetables are transparent when grilled; add then liquid for 10 minutes, or until liquid is absorbed and vegetables are smooth; set aside bowl in life-size food container over medium heat and refrigerate prior to serving.
In a 1 c., 6-quart saucepan over medium heat, combine each crescent sausage and onion, chopped, and 2 cups chicken broth.
add garlic, stirring until the meat is well coated.
Whisk in any lumps with hands in vegetable mixture, and into bowl.
Add boccochi or assorted vegetables, and whisk well.
Brush liquid over the vegetables; stir until coated.
Divide meat mixture evenly among bowls and stir in cilantro; top every other bowl with flour and top, if desired.
Use "range" glasses for enjoyed images; serving remains zero fat served at any size *except for cookies*.
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