| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Main dish, Mexican, Crockpot |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken broth or bouillon |
| 1 |
c |
Yellow cornmeal |
| 1 |
tb |
Chopped fresh cilantro |
| 1/2 |
lb |
Pork sausage |
| 1 |
lb |
Stew meat cut into cubes |
| 1 |
|
Onion, chopped |
| 1/2 |
c |
Finely chopped celery |
| 1 |
|
Mild green chile pepper |
|
|
Seeded and chopped |
| 1/2 |
c |
Chopped sun-dried tomatoes |
| 1 |
cn |
(8 oz) drained whole kernel |
|
|
Corn |
| 1 |
cn |
(2 1/2 oz) sliced ripe |
|
|
Olives drained |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Bring broth or bouillion to boil in medium saucepan. Stirring constantly,
slowly add cornmeal. Simmer miuxture 5 mintues, stirring often. Stir in
cilantro. Using a greased spatula, spread cornmeal m,ixture on bottom and
about 2 inches up sides of slow-cooker. In largew bowl, combine sausage,
stew meat, onion, celery, chile pepper, sun-dried tomatoes, corn, sliced
olives, salt and pepper. Carefully spoon into center of cornmeal-lined
pot. Cover and cook on LOW 7 to 8 hours. Garnish with ripe olives, if
desired. Makes 6 or 7 servings.
Source: Mable Hoffman's All New Crockery Favorites. From: Moorefam@one.Net
Date: Sun, 19 Nov 1995 19:03:32 ~0500
Posted to MealMaster Recipes List, Digest #151
Date: Fri, 31 May 1996 10:56:12 -0500
From: awilson@tfs.net
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