CHRS: CP437 2
MSGID: 1:18/200@fidonet 6691845f
PID: MBSE-BBS 1.1.1 (Linux-x86_64)
TZUTC: -0400
TID: MBSE-FIDO 1.1.1 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Indian Summer Stew
 Categories: Stews, Potatoes, Vegetables, Squash
      Yield: 12 Servings
 
      6    New red potatoes; (3/4 lb)
      2 tb Olive oil
      2 cl Garlic; minced
      2 md Onions; chopped
    1/2 ts Chilli spice mix
      1 ts Cumin
      1 ts Dried thyme
      1 ts Dried basil
      1 ts Dried oregano
      1 sm Eggplant; in bite-size pcs
      3 md Tomatoes; chopped
      2 lg Bell peppers; in strips
    1/2 lb Green beans; trimmed, in
           - bite-size pieces
      2    Yellow squash; sliced
      4 tb Tomato paste
      2 c  Corn
      2 ts Caraway seeds
    1/2 ts Black pepper
 
  In a medium saucepan, boil unpeeled potatoes in water
  until tender, about 15 minutes. Drain and set aside.
  
  In a large soup pot or kettle, heat oil over medium-high
  heat. Add garlic and sauté 1 minute. Add onions, chili
  powder, cumin, thyme, basil, and oregano. Stir. Add
  eggplant and tomatoes; simmer 10 minutes.
  
  Add pepper strips and green beans; simmer 10 minutes. Cut
  potatoes into bite-size pieces and add to pot. Add squash,
  tomato paste, corn, caraway seeds, and pepper. Stir well
  and cook over low heat 10 to 15 minutes longer until
  vegetables are tender but not mushy.
  
  Serve hot.
  
  Serving note: 2 to 3 cups of cooked diced chicken or
  turkey may be added during the last 10 to 15 minutes of
  cooking time, if desired.
  
  Yield: about 12 cups
  
  Serving size: 1 cup
  
  This recipe was developed by Nancy Cooper, a Contributing
  Editor of Diabetes Self-Management. Nancy is a Diabetes
  Nutrition Specialist at the International Diabetes Center
  in Minneapolis, Minnesota.
  
  From: http://www.diabetesselfmanagement.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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