Chewin'

the News

January 2006

Brat Stew

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Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Ingredients:
Bratwurst links, browned and cut into 1/2 slices	6	12	18	24	30	36
Potatoes, peeled and cubed	4	8	12	16	20	24
Dried minced onion	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Canned green beans	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.
Small red bell pepper, seeded and chopped	1	2	3	4	5	6
Shredded cheddar cheese	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Condensed cream of mushroom soup	10.75 oz.	21-1/2 oz.	32-1/4 oz.	43 oz.	53-3/4 oz.	64-1/2 oz.
Water	2/3 C.	1-1/3 C.	2 C.	2-2/3 C.	3-1/3 C.	4 C.

Assembly Directions:

Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.

Freezing Directions:

Allow the soup to cool. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.

Serving Directions:

Thaw and reheat.

Comments:

Two recipes will fit into a large slow cooker.

Nutritional Info: 

Per Serving: 546 Calories; 38g Fat (63.2% calories from fat); 25g Protein; 26g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 1310mg Sodium. 

Exchanges: 1 Grain (Starch); 3 Lean Meat; 1 Vegetable; 6 Fat.

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