| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Onions; finely chopped |
| 2 |
|
Stalks celery; finely chopped |
| 1 |
cn |
(13-3/4 oz) chicken broth |
| 1 |
cn |
(15 oz) whole kernel corn; drained |
| 2 |
cn |
(4 oz) chopped green chiles |
| 1 |
|
Jalapeno; minced |
| 1 |
tb |
Dry parsley (or 3 Tbsp. fresh minced) |
| 2 |
tb |
Fresh cilantro |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Poultry seasoning |
| 1/4 |
ts |
Dried Italian seasoning |
| 1/4 |
ts |
Pepper |
| 1 |
pk |
(16 oz) cornbread stuffing |
| 1/4 |
c |
Reduced fat shredded cheddar cheese, Monterey Jack or combination |
INSTRUCTIONS
Spray Crockpot with nonstick spray vegetable coating. Combine all
ingredients, except cheese, in large mixing bowl; stir to blend well. Spoon
into Crockpot. Cover, cook on low 6 to 8 hours. Sprinkle with cheese just
before serving. Makes 14 servings.
Posted to CHILE-HEADS DIGEST V4 #210 by Coyote Moon <coyote@usaor.net> on
Nov 21, 1997
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