Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 6½ cup | Canned tomatoes; peeled |
| 3 \N | Onions; diced |
| 6 \N | Carrots; peeled and sliced |
| 4 \N | Potatoes; peeled and sliced |
| 3 \N | Jalapeno peppers; sliced |
| 2 tablespoons | Beef-flavored bouillon |
| 5 pounds | Conch |
| 1 cup | Butter; melted |
| 3¼ cup | Canned corn |
| \N \N | Salt to taste |
| 13 cups | Water |
Date: Mon, 29 Apr 1996 21:00:34 -0400 From: Walt Gray <waltgray@...>
In a large pot, break up tomatoes. Add onion, carrots, potatoes, jalapeno peppers and beef bouillon. Cook until tender.
Clean conch; mince and saute in butter. Add to tomato mixture. Stir in corn, water and salt. Cook until it boils.
From Harbor Docks restaurant, in _Sugar Beach: A Cookbook by The Junior Service League/Ft. Walton Beach, FL_. Orlando, FL: Moran Printing Company, 1984. Pg. 262. ISBN 0-961356-0-0. Typed for you by Cathy Harned.
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