From: firstname.lastname@example.org (Micaela Pantke) (COLLECTION) Date: Mon, 6 Sep 93 09:30:43 +0200 From: email@example.com Saute onions in the olive oil. (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes. Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired. Note: I didnt have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crockpot. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (602g)|
|Recipe Makes: 6|
|Calories from Fat: 67 (16%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 880.7mg||30 %|
|Potassium 1623.2mg||43 %|
|Total Carbohydrate 74.8g||22 %|
|Dietary Fiber 22.5g||90 %|
|Sugars, other 52.3g|
|Protein 19.2g||27 %|
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Calories per serving: 407
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