Verduras Y Chili Con Carne (mexican Meat Stew)

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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.

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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