Combine flour, salt, Accent and pepper in shallow dish. Dredge meat in flour mix; reserve excess flour mix. Brown meat in hot oil in Dutch oven over medium-high heat. Sprinkle any remaining flour mixture over meat. Toss to coat meat. Add onion; cook until onion is limp. Add water, garlic, bay leaf and thyme. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1 hour. Add potatoes, carrots and additional water, if needed. Simmer covered, 15 minutes. Add peas; simmer, covered 10 minutes or until vegetables are tender. Stir in evaporated milk; heat thorough. Do not boil. Remove bay leaf before serving. Busted by Gail Shermeyer email@example.com Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <firstname.lastname@example.org> on Apr 13, 1998
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|Serving Size: 1 Serving (369g)|
|Recipe Makes: 6|
|Calories from Fat: 205 (49%)|
|Amt Per Serving||% DV|
|Total Fat 22.8g||30 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 65.9mg||20 %|
|Sodium 190.8mg||7 %|
|Potassium 1009.2mg||27 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 29.5g|
|Protein 20.2g||29 %|
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Calories per serving: 422
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