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Santa Fe Stew

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Course Soups
Servings
people
Ingredients
  • 1 pound shoe peg corn
  • 1 tablespoon pecans (chopped or whole, whichever you prefer)
  • 1 large toasted pecans
  • 1/2 teaspoon Fleisehmann's Rapid Rise Yeast
  • 1 packet (8 1/2 ounces) cornbread mix
  • 3 cans mushrooms, with juice
  • 1/2 cup cheddar cheese, finely shredded (about 3/4 cup)
  • 1 can French-style green beans, drained
  • 1 can of crackers, crushed
  • 1 can sharp cheese, grated
Course Soups
Servings
people
Ingredients
  • 1 pound shoe peg corn
  • 1 tablespoon pecans (chopped or whole, whichever you prefer)
  • 1 large toasted pecans
  • 1/2 teaspoon Fleisehmann's Rapid Rise Yeast
  • 1 packet (8 1/2 ounces) cornbread mix
  • 3 cans mushrooms, with juice
  • 1/2 cup cheddar cheese, finely shredded (about 3/4 cup)
  • 1 can French-style green beans, drained
  • 1 can of crackers, crushed
  • 1 can sharp cheese, grated
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Brown pork in oil then drain
  2. Add onion and garlic powder to drippings
  3. Brown 2 to 3 minutes
  4. Add all remaining ingredients, breaking up tomatoes
  5. Bring to a boil
  6. Reduce heat and simmer 25 minutes
  7. Simmer longer for a thicker stew
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