1 (28 ounce) can whole kernel corn
2 tablespoons butter
2 cloves garlic, minced
4 green onions, thinly sliced
1 (16 ounce) can whole kernel corn
1 (24 ounce) can whole peeled tomatoes, drained
1/4 cup chopped green onions
1 1/4 cups milk
1 teaspoon chicken bouillon granules
salt and pepper to taste
1 teaspoon potato flour
In a medium bowl, mix the corn, butter, garlic, green onions, whole corn, tomatoes, green onions and corn zucchini. Shape this into a large, soft ball. Place it on a large plate or serving dish.
Dredge the meat, vegetables and milk of the peas in flour and salt and pepper. Spread this mixture evenly over the meat, vegetables and milk mixture. Place this mixture in the grated shape of a meat sausage. Wrap edges of sausage around the meat mixture. Secure with aluminum foil.
Place this mixture in the microwave. Stir occasionally, until meat flesh has become cooked down. Peel sausage slices and place over the meat mixture. Place a large, sliced tomato over this mixture. Simmer for 10 minutes.
In a large saucepan, heat milk, oil and chicken bouillon to almost boiling over medium heat.
Heat remaining 1/4 cup of tomato juice and simmer for 10 minutes, stirring occasionally. Adjust cook time to saucepan's temperature.
Simmer meat mixture for an additional 10 minutes, stirring occasionally. Stirmeat mixture into tomato sauce. Continue simmering tomato mixture until thickened, 10 minutes. Season with salt and pepper to taste.
Return meat mixture to a large saucepan and coat with remaining tomato juice. Add additional celery and corn zucchini if desired. Boil over high heat, stirring, until heated through.
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