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Southwest Rutabagas

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* Exported from MasterCook *

 

Southwest Rutabagas

 

Recipe By :Kathleen Mayes and Sandra Gottfried

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 rutabagas -- (abut 2 lbs) peeled

1/2 medium onion -- minced

1 tablespoon canola oil

1 can pinto beans -- (16-oz) drained and rinsed

1 teaspoon chili pepper

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/2 cup chopped parsley -- for garnish

 

1 . Scoop out centers of rutabagas and slice off a piece from bottoms so

vegetables will stand. Cook in boiling water for 20 to 30 minutes until tender.

 

2. Saute onion in oil until translucent. Add beans, chili powder, cumin, garlic

powder and cayenne. Cook and stir until well blended.

 

3. Lightly spoon bean mixture into centers of rutabagas.

 

4. Garnish with chopped parsley, and serve hot.

 

Makes 4 servings.

 

Each serving contains about: 222 calories, 9g protein, 39g carbohydrate,

 

5g fiber, 4g fat, Omg cholesterol, 442mg sodium.

 

 

 

 

 

Source:

" ROOTS, A Vegetarian Bounty "

Copyright:

" 1995 Kathleen Mayes and Sandra Gottfried "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 255 Calories; 4g Fat (14.9% calories from

fat); 12g Protein; 44g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 38mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

NOTES : Rutabagas become a zesty Southwest-style main dish when stuffed with

beans

and spicy seasonings.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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