Do not know what it was called and could not find any thing in my moms cook books or her card file of recipes for it.
I just have fond memory's of it so taking the ingredients I started fixing what I thought would work over and over till I got what I like.
A good pound, pound and a half of burger form any critter other than a pig fried in butter.
Cup and a half of long grain white rice steamed with a dollop of butter when near finished.
2 Russet potatoes cubed in 1/2 inch cubes.
3 or 4 yellow summer crook neck squash quartered and cut into half inch chunks. Boil the potatoes till they are near done add in squash just long enough to tenderize it but not make mushy.
Reduce heat to just keep the potatoes and squash warm add in the cooked rice stirring while doing so. Add in fried burger Add seasonings to taste I prefer just enough salt to remove the bland ness and some black pepper, also add in about 2 cups of chicken broth I have made ahead of time. I want it thick but not to thick so it is a judgment call on what you like as the seasonings.
I figure it is to thin to be a stew and to thick to be a soup.
I also make a creamy yellow squash soup with them, for that I use the Kraft foods Creamy Cauliflower soup recipe I have adjusted to the creaminess I like since squash has way more moisture than Cauliflower. Older yellow crook necks I still use but peel the hard skin off of the same as above.
Al
