Clarion Ledger Recipes, 11/19/97 Combine ingredients for seasoning mix and set aside. In separate bowl, combine vegetable mix and set aside. In 5-qt Dutch oven (preferably heavy and not non-stick), melt butter over med. heat. Add sausage; saute until pieces begin to brown, about 3 min. Add chicken and saute 5 min longer. Add seasoning mix, vegetable mix and garlic. Saute until vegetables start to soften, about 10 min. Add spaghetti sauce, 1 c. of chicken broth, hominy and black beans; cover and simmer over low heat, stirring occasionally for about 20 min. (Start with 1 c. of chicken broth and add more during simmering if mixture seems too thick.) To serve, remove bay leaf, pour into large bowl with a dollop of sour cream, sprinkle with cheese and serve with warm tortillas (thick type not rolling type). Also good over rice. Makes 10 servings. SOURCE: Alexandria Sanchez of Albuequerque, NM, grand-prize winning recipe in the 7th annual Newmans Own/Good Housekeeping Recipe Contest Posted to EAT-L Digest by Shawn Zehnder Lea
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|Serving Size: 1 Serving (655g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 441 (54%)|
|Amt Per Serving||% DV|
|Total Fat 49g||65 %|
|Saturated Fat 26.3g||131 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 334.5mg||103 %|
|Sodium 526.7mg||18 %|
|Potassium 1139mg||30 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 12.7g|
|Protein 77g||110 %|
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Calories per serving: 816
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