Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | Basic Stew Mixture |
| 8 ounces | Stewed tomatoes |
| ½ cup | Water |
| 1 teaspoon | Salt |
| 1 teaspoon | Horseradish |
| 4 | Carrots, peeled & sliced |
| 10 ounces | Frozen corn and lima beans, thawed |
| 2 tablespoons | All-purpose flour |
| ¼ cup | Water |
In large saucepan combine stew, tomatoes, water, salt and horseradish.
Cover and cook over low heat till thawed, 20-30 minutes. Add carrots; simmer, covered, 10 minutes. Add corn and lima beans; simmer, covered, till tender, 15-20 minutes. Combine flour and ¼ cup water till smooth. Stir into stew; cook and stir till thick and bubbly.
Posted to MC-Recipe Digest V1 #339 Recipe by: Better Homes and Gardens Make Ahead Cookbook, c 1971 From: "Sharon L. Nardo" <snardo@...> Date: Thu, 12 Dec 1996 08:22:32 -0500