Guest guest Posted September 22, 2001 Report Share Posted September 22, 2001 @@@@@ Slow Cooker Vegetable Stew (Wednesday) 8 ounces trimmed fresh green beans, halved 1 1/2 cups sliced onions 2 teaspoons minced garlic 1 small eggplant, cut into 1-inch chunks 1 pound yellow or zucchini squash, cut into 1-inch chunks 2 medium julienned green bell peppers 1 peeled baking potato (8 ounces), cut into 1/2-inch chunks 1 1/2 cups tomato sauce 3 tablespoons olive oil 1/2 teaspoon salt Preparation time: 15 minutes. Cooking time: 4 to 6 hours. Add green beans, onions and garlic to 4-quart slow cooker. Mix eggplant, squash, bell peppers, potato, tomato sauce, olive oil and salt in bowl. Add to slow cooker. Cover and cook on high for 4 hours or on low for 6 hours or until tender. Makes 10 cups. Per cup: 103 calories, 15g carbohydrates, 3g protein, 4g total fat (1g saturated), no cholesterol, 4g fiber, 336mg sodium. Calories from fat: 35%. Source: Milwaukee Journal Sentinel on Sept. 19, 2001. _____ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2001 Report Share Posted September 22, 2001 please - Diane Saturday, September 22, 2001 6:20 AM Slow Cooker Vegetable Stew @@@@@ Slow Cooker Vegetable Stew (Wednesday) 8 ounces trimmed fresh green beans, halved 1 1/2 cups sliced onions 2 teaspoons minced garlic 1 small eggplant, cut into 1-inch chunks 1 pound yellow or zucchini squash, cut into 1-inch chunks 2 medium julienned green bell peppers 1 peeled baking potato (8 ounces), cut into 1/2-inch chunks 1 1/2 cups tomato sauce 3 tablespoons olive oil 1/2 teaspoon salt Preparation time: 15 minutes. Cooking time: 4 to 6 hours. Add green beans, onions and garlic to 4-quart slow cooker. Mix eggplant, squash, bell peppers, potato, tomato sauce, olive oil and salt in bowl. Add to slow cooker. Cover and cook on high for 4 hours or on low for 6 hours or until tender. Makes 10 cups. Per cup: 103 calories, 15g carbohydrates, 3g protein, 4g total fat (1g saturated), no cholesterol, 4g fiber, 336mg sodium. Calories from fat: 35%. Source: Milwaukee Journal Sentinel on Sept. 19, 2001. _____ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2001 Report Share Posted September 28, 2001 i have tried to to this email & it hasn't worked yet. do u have any ideas on how i can do this?? the address doesn't work, mail returned... please help... malend - " Elizabeth Cooper " <Deckbound Saturday, September 22, 2001 9:17 PM Re: Slow Cooker Vegetable Stew > please > > - > Diane > Saturday, September 22, 2001 6:20 AM > > Slow Cooker Vegetable Stew > > @@@@@ > Slow Cooker Vegetable Stew > (Wednesday) > > 8 ounces trimmed fresh green beans, halved > 1 1/2 cups sliced onions > 2 teaspoons minced garlic > 1 small eggplant, cut into 1-inch chunks > 1 pound yellow or zucchini squash, cut into 1-inch chunks > 2 medium julienned green bell peppers > 1 peeled baking potato (8 ounces), cut into 1/2-inch chunks > 1 1/2 cups tomato sauce > 3 tablespoons olive oil > 1/2 teaspoon salt > > Preparation time: 15 minutes. > > Cooking time: 4 to 6 hours. > > Add green beans, onions and garlic to 4-quart slow cooker. Mix eggplant, > squash, bell peppers, potato, tomato sauce, olive oil and salt in bowl. Add > to slow cooker. Cover and cook on high for 4 hours or on low for 6 hours or > until tender. Makes 10 cups. > > Per cup: 103 calories, 15g carbohydrates, 3g protein, 4g total fat (1g > saturated), no cholesterol, 4g fiber, 336mg sodium. Calories from fat: 35%. > > Source: Milwaukee Journal Sentinel on Sept. 19, 2001. > > _____ > > > > > Quote Link to comment Share on other sites More sharing options...
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