4 c. water
1 (10 1/2 oz.) can cream of mushroom soup
1 small can baby green lima beans
1 medium stalk green celery, sliced
2 c. frozen crinkle cut carrots
sprigs of parsley
1 small onion, sliced
1 small can peas (no salt or sugar), available at Grand Union
1/4 c. raisins
1/4 tsp. paprika
1/2 tsp. garlic salt
grated orange rind
1 Tbsp. oil (cottonseed, corn or soybean)

In a Corning casserole dish, dilute soup with water and mix. Blend in onion, celery, lima beans and juice, carrots, peas and juice, raisins, parsley, orange rind, paprika, garlic salt and oil. Cover and simmer on stove top (large burner) for about 15 minutes or until all veggies are cooked. This recipe serves 4.