Gingersnap Stew
by Joyce Blackburn

3 carrots, cut into1/2 inch pieces
3 medium stalks celery, cut into 1/2 inch pieces
1/4 cup chopped onion
2 tsp. cooking oil
8 oz. cooked smoked sausage, halved lengthwise and cut into 1 inch pieces
1 1/2 cups water
1/2 of a 15 oz. can kidney beans, rinsed and drained
1 Tbsp. chili powder
1 Tbsp. Worchestershire sauce
1 14 1/2 oz. can stewed tomatoes
6 gingersnaps, crushed (about 1/3 cup)

In a large saucepan cook carrots, celery, and onion in hot oil over medium heat about 5 minutes or until onion is nearly tender. Remove vegetable from pan.
Add sausage pieces to pan. Cook over medium heat until lightly browned. Return vegetables to pan. Add water, beans, chili powder, and Worcestershire sauce. Brinf to boiling; reduse heat. Simmer, covered, about 20 minutes or until vegetables are tender. Stir in undrained tomatoes. Add crushed gingersnaps. Cook and stir 5 minutes or untill mixture thickens and bubbles. Ladle into bowls. If desured, served with sliced of toasted pumpernickle bread. Makes 4 servings.