In a large stewpot saute onions & garlic until golden. Add carrots and saute for 3 min. Add zucchini or summer squash, potatoes, tomatoes and stock. Bring to simmer, add the okra, corn, and limas/black eyed peas. Season w/ Worcestershire, Tabasco, molasses/brown sugar, vinegar, salt and pepper and catsup/barbeque sauce (if desired). Simmer carefully for 30 min or until vegetables are tender. You cant overcook the stew but you can burn it. Thicken w/ cornstarch if desired. Add more Tabasco and garnish w/cheese and scallions if desired. Posted to Digest eat-lf.v097.n076 by email@example.com (Beverly Manning) on Mar 21, 1997
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|Serving Size: 1 Serving (3367g)|
|Recipe Makes: 1|
|Calories from Fat: 66 (4%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 6410.4mg||221 %|
|Potassium 6977.2mg||184 %|
|Total Carbohydrate 330.5g||97 %|
|Dietary Fiber 50.6g||202 %|
|Sugars, other 279.9g|
|Protein 51.9g||74 %|
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Calories per serving: 1474
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