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Ingredientes
- 2 lb beef oxtails
- 1 Tbsp. veg. oil warm
- 1 c. peeled and minced pumpkin
- Â Â or possibly winter squash
- 1Â 1/2 c. water
- 8 ounce canned cream-style corn
- 8 ounce canned tomato sauce
- 3/4 c. minced onion
- 1/2 c. minced green bell pepper
- 1/4 c. snipped parsley
- 1 x garlic clove chopped
- 2 tsp salt
- 1/8 tsp pepper
- Â Â warm cooked vermicelli, 1-c. optional
Direcciones
- In a skillet brown oxtails in warm veg. oil. Drain; place in crockery cooker. Stir in the remaining ingredients. Cover; cook on low-heat setting for 12 to 14 hrs. If you like, before serving stir in warm cook pasta.
- Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 6 servings | |
| Calories 220 | |
| Calories from Fat 29 | 13% |
| Total Fat 3.35g | 4% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 1093mg | 46% |
| Potassium 370mg | 11% |
| Total Carbs 41.94g | 11% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.02g | 3% |
| Protein 7.16g | 11% |
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