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1/4 c Flour
2 c Water
1 md Zucchini; sliced
1 md Squash; sliced
3/4 c Corn; frozen
1/2 c Carrot; chopped
1/2 c Onion; chopped
2 c Tomatoes; chopped
1/4 ts Black pepper
Hot cooked rice
at 400. Sprinkle flour evenly into 8" square pan. Bake for for 10 to
15 minutes, or until flour is deep golden brown, stirring every 5
minutes. Set aside. In a skillet combine 1/4 cup water zucchini,
squash, corn, carrot, and onion. Cover and heat until zucchini is
tender, stirring once. Stir in flour. Blend in remaining water. Add
tomatoes and pepper. Mix well. Re-cover and heat until gumbo is
slightly thickened and vegetables are tender. Serve over cooked rice.
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