| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken or vegetable stock |
| 1 |
cn |
(28 oz) whole tomatoes, undrained and quartered |
| 16 |
oz |
Uncooked small shells |
| 3 |
tb |
Hot sauce |
| 1 |
cn |
(19 oz) white kidney beans, undrained |
| 1 |
cn |
(19 oz) red kidney beans, undrained |
| 1 |
pk |
(20 oz) frozen diced rutabega |
| 1 |
pk |
(20 oz) frozen corn |
| 1 |
pk |
(10 oz) frozen okra |
INSTRUCTIONS
Bring stock, tomatoes, and hot sauce to a boil; add uncooked shells and
return to boil. Allow to boil for 10 to 12 minutes. Reduce to a simmer and
add remaining ingredients. Simmer until heated through.
Note: This stew contains very little liquid and you may add stock to suit
your preference. As prepared, the leftovers had no visible liquid (but boy
were they good).
Posted to FOODWINE Digest 14 November 96
Date: Thu, 14 Nov 1996 13:10:55 -0500
From: "Paul E. Mayer Jr." <pemayer@PHOENIX.PRINCETON.EDU>
A Message from our Provider:
“Heal the Past… Live the Present… Dream the Future…”