CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Mexican | Mexican | 12 | Servings |
INGREDIENTS
1/2 | c | Carrots, diced |
1/2 | c | Potatoes, diced |
1/2 | c | Turnips, diced |
1/4 | c | Rice |
1/2 | c | Celery, diced |
1 | Onion, chopped | |
1 | qt | Water |
2 | t | Salt |
1 | Chili, No. 2 Gebhardt's con | |
Carne plain | ||
1 | Tomatoes, No. 1 |
INSTRUCTIONS
Recipe By : Gebhardt's 1942 In deep pot cook vegetables in boiling, salted water about 10 min.; add Gebhardt's Chili con Carne, tomatoes, rice; simmer until vegetables are tender and gravy heavy. Do not stir mixture, or over-cook vegetables. Yield: 12 servings. Posted to EAT-LF Digest by Leon <lgerst@enteract.com> on Mar 31, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 13
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 401.3mg
Potassium: 58.3mg
Carbohydrates: 3g
Fiber: <1g
Sugar: 1g
Protein: <1g