| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Chopped onion |
| 2 |
|
Garlic cloves |
| 3 |
tb |
Liquid for sauteing |
| 1 |
c |
Chopped carrots |
| 1 |
c |
Chopped zucchini or summer squash |
| 1 |
c |
Chopped potatoes |
| 2 |
c |
Chopped fresh tomatoes (or 16 oz. can whole tomatoes w/juice) |
| 4 |
c |
Vegetable stock |
| 1 1/2 |
c |
Sliced fresh okra (or 10 oz. frozen) |
| 1 1/2 |
c |
Fresh cut corn (10 oz. frozen or 10 oz. can w/liquid) |
| 2 |
c |
Fresh lima beans or black-eyed peas (10 oz. frozen) |
| 3 |
tb |
Vegetarian Worcestershire sauce |
| 1/2 |
ts |
Tabasco or other hot sauce |
| 3 |
tb |
Molasses or brown sugar |
| 1 1/2 |
tb |
Vinegar |
|
|
Salt & pepper to taste |
| 3 |
tb |
Catsup or barbeque sauce (optional) |
| 1 |
tb |
Cornstarch dissolved in: |
| 1/4 |
c |
Water (optional) |
|
|
Tabasco to taste |
|
|
Grated ff cheddar cheese |
|
|
Chopped scallions |
INSTRUCTIONS
In a large stewpot saute onions & garlic until golden. Add carrots and
saute for 3 min. Add zucchini or summer squash, potatoes, tomatoes and
stock. Bring to simmer, add the okra, corn, and limas/black eyed peas.
Season w/ Worcestershire, Tabasco, molasses/brown sugar, vinegar, salt and
pepper and catsup/barbeque sauce (if desired).
Simmer carefully for 30 min or until vegetables are tender. You can't
overcook the stew but you can burn it.
Thicken w/ cornstarch if desired. Add more Tabasco and garnish w/cheese and
scallions if desired.
Posted to Digest eat-lf.v097.n076 by bmann@jcn1.com (Beverly Manning) on
Mar 21, 1997
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