Indian Corn Stew

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Indian Corn Stew

 

Recipe By :Favorite Brand Name Vegetarian Cooking / pg. 53

Serving Size : 8 Preparation Time :0:00

Categories : Soups & Stews Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup onion -- chopped

1 clove garlic -- minced

2 tablespoons butter or margarine

6 medium tomatoes (about 2 lb.) -- peeled & cored & cut into

eighths

--OR--

1 can tomatoes (28 oz.) -- undrained

2 cups Corn Chex® brand cereal

2 1/2 teaspoons sugar -- *see Note

2 teaspoons seasoned salt

1 teaspoon oregano leaves -- crushed

1 bay leaf

2 ears of corn -- shucked & cut into fourths

2 small zucchini -- sliced 1/4 " thick (1 cup)

1 small green pepper -- cut into large pieces (1 cup)

 

In large saucepan saute onion and garlic in butter about 5 minutes or until

tender. Add tomatoes, Chex, sugar and seasonings. Stir to break up

tomatoes. Heat to a boil. Reduce heat; cover and simmer 10 minutes,

stirring frequently.

 

Stir in remaining vegetables. Return to a boil; cover and simmer 15 to 20

minutes or until tender, stirring occasionally. Remove bay leaf before

serving.

 

Source:

" Chapter: Satisfying Soups, Stews & Chilies "

S(McFormatted by):

" Cherokee99504 "

Copyright:

" 1997 Publication International, Ltd. "

Yield:

" 7 cups (about) "

 

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Per Serving (excluding unknown items): 59 Calories; 3g Fat (45.3% calories

from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol;

375mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : When using canned tomatoes, reduce sugar to 2 tsp.

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

 

 

 

 

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