*  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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