Yield: 10 Servings
|2 cups||Diced lean ham; or pork tenderloin|
|3 quarts||Water; or broth (Divided use)|
|2 mediums||Onions; chopped|
|2 pounds||Cut okra|
|1 large||Bell pepper|
|58 ounces||Chopped tomatoes|
|1 cup||Corn kernels|
|1 cup||Lima beans|
|2 \N||Bay leaves|
Author's note: "This dish was derived from a much richer recipe found in Gourmet magazine," Chitwood says. "It makes a spectacular presentation.
It's a great dish for a supper club or other event - well worth the effort."
TOMATOES, recipe ready: 2 cans (1 pound, 13-ounces each); or about 7¼ cups. LIMA, CORN, OKRA: Fresh or frozen.
Cook meat in half of water slowly for 40 minutes.
Add vegetables, bay leaves and pepper to taste. Add rest of water. Let cook another 1 to 2 hours.
Variation: Saute onion and bell pepper in 1 tablespoon oil (canola or olive) for about 10 minutes. Add all other ingredients and cook for 1 to 2 hours.
Nutrition information per 11/2-cup serving: 208 calories, 35 grams carbohydrate, 2 grams fat, 15 grams protein. Exchanges per ½-cup serving: 2 starches/breads, 1 vegetable, 1 very lean protein.
Chitwood's *Southern-Style Diabetic Cooking* will be in local stores during the first week in December, 1996. To order the book by phone, call 1-800-ADA-ORDER (1-800-232-6733). American Diabetes Association, publisher.
~ --[Book Review: Wednesday, November 6, 1996 By ANN BURGER c/o www.charleston.net/entertain/food.html Posted Path McRecipe 07 No 96]-- Recipe By : Marti Chitwood (1996) Southern-Style Diabetic Cooking Posted to MC-Recipe Digest V1 #284 Date: Thu, 07 Nov 1996 12:13:05 -0800 From: Hanneman <phannema@...>