INDIAN CORN STEW
Family and farm hand favorite stew - fresh ingredients in summer, canned goods in winter, little changes allow us to use it almost weekly. Add a little more tomato juice, for the cracker soaker bunch. Add small chopped fresh potatoes and simmer a little longer for the full meal deal. For cooking in the crock pot I start...
Provided by Donna Slaton
Categories Other Soups
Time 2h15m
Number Of Ingredients 10
Steps:
- 1. Brown ground beef in skillet, drain. Pour off most of grease, saute chopped peppers and onions, drain and pat with paper towel. I pat dry the ground beef too. Add garlic or not as your family likes. Put in pot with juice and vegetables. Add sugar and Worchestershire sauce. Simmer on stove top 1.5 to 2 hours. Ready to eat sooner if using canned veggies.
- 2. Crock pot version: Pour tomato juice, diced tomatoes and drained canned corn into 6 quart crock pot. Add beef, peppers and onions that are cooked. Add flavorings to taste. Add 1 cup chopped small potato pieces or 1 cup elbow pasta for a different taste. Experiment with flavored diced tomato products for variety.
MOHAWK INDIAN CORN SOUP
On the Akwesasne Reservation where I grew up I have fond memories of corn soup always being on the stove on New Year's Eve. Friends and family would stop in and have a bowl or two and celebrate the end of the year. I continue this tradition with my own family now. Use canned Indian corn instead of hominy if available.
Provided by Mohawk
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes.
- Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves. Add pork, rutabaga, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes.
- Stir hominy and kidney beans into pork-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more. Season with salt and ground black pepper.
Nutrition Facts : Calories 401.5 calories, Carbohydrate 43.5 g, Cholesterol 62.3 mg, Fat 11.4 g, Fiber 11.5 g, Protein 30.5 g, SaturatedFat 3.3 g, Sodium 1588.7 mg, Sugar 9.5 g
MOM'S INDIAN CORN STEW
when I was a kid, my mom always made this stew when we went camping; now I make it on cold rainy days-leftovers are great as well.
Provided by susan jacobs
Categories Other Main Dishes
Time 30m
Number Of Ingredients 8
Steps:
- 1. in large skillet fry up bacon pieces till crispy; remove bacon to paper lined plate;place all of onion in the bacon drippings and saute till translucent.
- 2. Meanwhile: in a large pot; place the undrained stewed tomatoes, tomatoe sauce, corn, and green beans; bring all to light boil and add in the bacon and onions. Simmer 10-15 minutes
- 3. To serve; scoop into bowls and top with cheddar cheese;a slice of butter crusty bread goes well with this.
GRANDMA'S CORN STEW
This treasured dish was one of my grandma's favorites, and I have fond memories of making this stew with my mother. Now I serve it to my own family.-Trisha Kaylor, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Nutrition Facts :
VEGETARIAN INDIAN STEW
Expand your culinary repertoire to include a vegetarian stew and a spicy Indian dish in one fell swoop with this tasty fall fare.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- In 5-quart Dutch oven, melt butter over medium-high heat. Add onions; cook about 3 minutes or until softened. Add salt, garam masala and curry powder; cook 3 to 5 minutes or until fragrant and brown. Add gingerroot and garlic; cook 1 minute. Add carrots and potatoes; cook 2 minutes. Add broth; simmer about 5 minutes or until potatoes and carrots are softened. Add tomatoes, chick peas and coconut milk; stir to combine.
- Heat to boiling; reduce heat to medium-low. Simmer 30 to 45 minutes or until carrots and potatoes are tender and liquid is slightly reduced. Remove from heat; cool slightly.
- Serve over rice, and top with remaining ingredients.
Nutrition Facts : Calories 360, Carbohydrate 61 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 8 g, Protein 10 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 4 g, TransFat 0 g
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