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SHIPWRECK STEW 
1 lb. ground beef
1 c. chopped onion
3 c. peeled, cubed potatoes
3 med. carrots, peeled & sliced
1 c. chopped celery
1/4 c. minced fresh parsley
1 pkg. (9 oz.) frozen cut green beans, defrosted
1 can (15 oz.) kidney beans, rinsed & drained
1 can (8 oz.) tomato sauce
1/4 c. uncooked long-grain rice
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 to 1 tsp. chili powder
1/4 tsp. ground pepper
1 c. water

In a skillet, brown beef with onion over medium heat. Drain fat. In a 3 quart casserole, combine beef mixture with all remaining ingredients. Cover and bake at 350 degrees for about 1 hour or until rice and potatoes are tender. Yield: 10 servings.
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