Oyster Stew With Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Mexican | Main dish, Mexican, Seafood, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | pt | Oysters, Shucked |
| 1 | c | Onion, Chopped 1 Large |
| 1 | Green Bell Pepper, Chopped* | |
| 1 | Clove Garlic, Minced | |
| 2 | T | Margarine Or Butter |
| 8 | oz | Tomatoes, Cut Up 1 can |
| 2 | Potatoes, Peeled Chopped | |
| 1/2 | c | Olives, Sliced ** |
| 2 | T | Capers |
| 1 | t | Salt |
| 1/4 | t | Marjoram, Dried Crushed |
| 1/8 | t | Cinnamon, Ground |
| Cayenne, Dash Of | ||
| 2 | t | Vinegar |
INSTRUCTIONS
Bell pepper should be of a medium size. ** Olives should be the green pimento-stuffed. Mostly from Better Homes & Garden's "Mexican Cookbook". File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest7.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 176
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: <1mg
Sodium: 989.4mg
Potassium: 626.3mg
Carbohydrates: 25.4g
Fiber: 4.6g
Sugar: 4.7g
Protein: 3.4g