| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats |
|
Fish/shellf, Soups/stews, Vegetables |
1 |
Batch |
INGREDIENTS
| 6 1/2 |
c |
Canned tomatoes; peeled |
| 3 |
|
Onions; diced |
| 6 |
|
Carrots; peeled and sliced |
| 4 |
|
Potatoes; peeled and sliced |
| 3 |
|
Jalapeno peppers; sliced |
| 2 |
tb |
Beef-flavored bouillon |
| 5 |
lb |
Conch |
| 1 |
c |
Butter; melted |
| 3 1/4 |
c |
Canned corn |
|
|
Salt to taste |
| 13 |
c |
;Water |
INSTRUCTIONS
In a large pot, break up tomatoes. Add onion, carrots, potatoes, jalapeno
peppers and beef bouillon. Cook until tender.
Clean conch; mince and saute in butter. Add to tomato mixture. Stir in
corn, water and salt. Cook until it boils.
From Harbor Docks restaurant, in _Sugar Beach: A Cookbook by The Junior
Service League/Ft. Walton Beach, FL_. Orlando, FL: Moran Printing Company,
1984. Pg. 262. ISBN 0-961356-0-0. Typed for you by Cathy Harned.
Posted to MM-Recipes Digest V4 #100 by BobbieB1@aol.com on Apr 11, 1997
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