| 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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