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Stewed Tomatoes

Ingredients
 

1/8 cup water
1 1/2 lb tomatoes, ripe cored
6 scallions, chopped
1 (including tops)
1 green peppers, chopped
1/8 cup fine corn meal
1/8 cup dillweed, chopped dill weed;
1/8 basil, chopped fresh
1/2 tbsp sunflower seed butter



 
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Preparation
 
Bring the water to a simmer in a saucepan. Add the tomatoes,
scallions, and peppers and allow the mixture to simmer, covered for
40 minutes. Stir in the corn meal, dillweed, basil, and sunflower
seed butter. Mix thoroughly to break up the softened tomatoes. Cover.
Simmer for another 10 minutes; serve hot. 1/10 if recipe(about 1/2
cup) (was for 10 servings, but change to 5 servings) Food Exchange
per serving: 2 VEGETABLE EXCHANGES CAL: 57; CAR: 11g; PRO: 2g; CHO:
0mg; FAT: 1.5g; SOD: 22mg; (20 PERCENT CALORIES FROM FAT)

Source: Diabetes Forecast January 1994

Brought to you and yours via Nancy O Brion and her Meal-Master

 

 
Servings:
5


 

 

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