Name: Summers End Stew
Ingredients: 1 1/2 lb Stew beef, trimmed; 1 tb Cooking Oil; 8 To 12 Fresh Tomatoes, peeled and cut up; 2 c Tomato Juice or Water; 2 Med. Onions, chopped; 1 Clove Garlic, minced; 1/2 ts Pepper; 2 ts Salt, optional; 4 To 6 Med. Potatoes, peeled and quartered; 3 To 5 Carrots, sliced; 2 c Corn, frozen (I would use fresh); 2 c Fresh Green Beans; 2 c Peas, frozen (I would use fresh); 2 To 3 Celery stalks; 1 c Summer Squash, sliced; 1/4 c Fresh Parsley, snipped; 1 ts Sugar (I wonder about this)

It is the Holy Spirit who is causing you to persevere. In those times when you are lazy and have no enthusiasm for any Spiritual Discipline, or when you haven’t practiced a particular Discipline as you habitually do, it is the Holy Spirit who prompts you to pick it up in spite of your feelings. Left to yourself you would have forsaken these means of sustaining grace long ago, but the Holy Spirit preserves you by granting to you the grace to persevere in them.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch	Stews, Beef, Potatoes	6	Servings

INGREDIENTS

1 1/2	lb	Stew beef, trimmed
1	tb	Cooking Oil
8		To 12 Fresh Tomatoes, peeled and cut up
2	c	Tomato Juice or Water
2		Med. Onions, chopped
1		Clove Garlic, minced
1/2	ts	Pepper
2	ts	Salt, optional
4		To 6 Med. Potatoes, peeled and quartered
3		To 5 Carrots, sliced
2	c	Corn, frozen (I would use fresh)
2	c	Fresh Green Beans
2	c	Peas, frozen (I would use fresh)
2		To 3 Celery stalks
1	c	Summer Squash, sliced
1/4	c	Fresh Parsley, snipped
1	ts	Sugar (I wonder about this)

INSTRUCTIONS

Keywords: green, diabetic
In a dutch oven, brown meat in oil over medium high heat. Add tomatoes,
tomato juice or water, onions, garlic, pepper, and salt, if desired. Bring
to a boil; reduce heat and simmer for 1 hour. Add potatoes, carrots, corn,
green beans, peas, and celery. Cover and simmer 30 minutes. Add squash
simmer 10-15 minutes or until meat and vegetables are tender. Stir in
parsley and sugar. Yield: 16 Servings
Diabetic Exchanges: One cup without added salt equals 1 meat, 1 starch, 2
vegetable; also 189 Calories, 170 mg sodium, 32 mg cholesterol, 22 mg
carbohydrate, 13 gm protein, 6 gm fat.
SOURCE: Country Magazine Aug/Sept 92, Laura Garton, Lenox, MA SHARED BY:Jim
Bodle 8/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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