Guest guest Posted September 28, 2001 Report Share Posted September 28, 2001 * Exported from MasterCook * Greek Vegetable Stew (Lowfat) Recipe By :Athena Andrews of Farmington Hills, Michigan Serving Size : 0 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 potatoes -- peeled and cut into eighths 3 celery stalks with leaves -- cut up 3 carrots -- chopped into 1-inch pieces 1 onion -- sliced 1 lemon (juice only) Black pepper 1/2 cup stewed tomatoes or tomato sauce Cut up vegetables and mix with lemon juice. Add tomatoes or tomato sauce and one cup of water. Cover and cook for one hour. Variation: Fresh zucchini also can be cut up and added to the stew or olive oil can be added, if desired. Source - http://observer-eccentric.com/taste/archivebox/box804.html Description: " Flavored with potatoes, carrots, celery, onions, lemon juice and stewed tomatoes " Source: " Recipe to Share to Ken Abramczyk, Observer & Eccentric Newspapers, 36251 Schoolcraft, Livonia, MI " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 490 Calories; 1g Fat (2.4% calories from fat); 14g Protein; 116g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 240mg Sodium. Exchanges: 4 1/2 Grain(Starch); 8 1/2 Vegetable; 1/2 Fruit. NOTES : Andrews serves this during Lent season. It makes a great side dish. Or main course served with rice. Nutr. Assoc. : 0 0 0 0 3896 0 213 =-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~ ---[ kitpath Things Mastercook and tested recipes http://home.earthlink.net/~kitpath/ Scan-guage: Oven-Slewed Chicken end YegeLobles]--- Quote Link to comment Share on other sites More sharing options...
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