Tomato-Seafood Stew
INGREDIENTS:
14 1/2 oz Chicken broth, can 13 1/2 oz Evaporated skim milk, can
1 c Broccoli, frozen, cut 8 oz Corn, whole kernal, drained
1 c Mushrooms, fresh, sliced 1 tb Pimiento, chopped
1/2 c Onion, chopped 1/4 ts Salt
1 tb Margarine 1/8 ts Pepper
2 tb Flour, all-purpose
14 1/2 oz Chicken broth, can 13 1/2 oz Evaporated skim milk, can
1 c Broccoli, frozen, cut 8 oz Corn, whole kernal, drained
1 c Mushrooms, fresh, sliced 1 tb Pimiento, chopped
1/2 c Onion, chopped 1/4 ts Salt
1 tb Margarine 1/8 ts Pepper
2 tb Flour, all-purpose
PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat, 2mg chol., 477 Sodium In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan cook mushrooms and onions in margarine till tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn, and pimiento; heat through. BETTER HOMES AND GARDENS