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| 1 | pound | oxtails | |
| 4 | each | potatoes | diced |
| 4 | stalks | celery | sliced |
| 1/2 | pound | corn kernels | frozen |
| 1 | can | tomato sauce | |
| 1 | large | onion | diced |
| 4 | each | carrots | sliced |
| 28 | ounces | tomatoes, canned with juice | whole stewed |
| 1 | x | salt and black pepper | to taste |
| 1 | x | pasta, elbow macaroni | optional |
| 1 | x | okra | frozen, sliced, optional |
Cook the potatoes, onion, celery and carrots.
When these vegetables are almost done, add corn, tomatoes and tomato sauce, salt and pepper.
Continue cooking over medium fire until flavor is well blended.
If you like macaroni in your stew, add when you add frozen corn.
If you like okra, add after all other vegetables are done.
Serve with hot cornbread or saltine crackers.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 367mg | 15% |
| Total Carbohydrate 66.0g | 22% |
| Dietary Fiber 10.0g | 40% |
| Sugars 15.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 217% | Vitamin C | 84% | |
| Calcium | 12% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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“Chestnuts roasting on an open fire/Jack Frost nipping at your nose…” ...
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