*  Exported from  MasterCook  *
 
                              SUMMERS END STEW
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Stews                            Beef
                 Potatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Sugar (I wonder about this)
 
   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
  
 
 
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