Elizabeth (biffah) wrote in cooking,
Elizabeth
biffah
cooking

Palos Verdes Stew

A "dieters" version from the Weight-Watching chapter of the Good Housekeeping Cookbook, 1963.

Palos Verdes Stew




(recipe and instructions are written as found in cookbook)


(210 calories per serving)

1 tablesp. butter or margarine
1 medium onion, minced
1 cup chopped celery
3 cups quartered, then thinly sliced, pared white potatoes
1 cup water
1 1/2 teasp. whole oregano
1 1/2 teasp. salt
1 1-pt. - 3-oz. can tomato juice
1 6 1/2 or 7-oz. can water or broth packed tuna, flaked
Dry packaged instant mashed potatoes (optional)

In butter or margarine, in large skillet with tight cover, saute onion and celery until onion is light brown; add potatoes, water, oregano, and salt; cover tightly, then simmer 10 min., or until potatoes are almost tender.  Add tomato juice and tuna; simmer 10 min.; then stir in 1 to 3 tablesp. dry instant mashed potatoes for a bit of thickening, if desired.  Serve in soup bowls.  Makes 4 servings.


See more pictures, my thoughts, and a how-to video here: http://amateurdomesticgoddess.blogspot.com/2014/03/palos-verdes-stew.html#more
Tags: seafood: tuna, soups and stews
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