Photo: Cala
Estimated Nutrition (whole recipe, rough)
354
Calories
19g
Protein
3g
Fat
72g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 Package of neckbones
- 1 Package of frozen corn, peas, okra and lima beans
- 2 cans of stewed tomatoes
- A dash of Lawry's seasoned salt
- Add black pepper to taste
- Add two large bay leaves
- 2 chopped large yellow onions.
- =
Directions
1
Cook neckbones in a large dutch oven or a really large pot. Add onions
2
season salt and pepper, skim fat and slim off the meat. Cook until it is
3
so tender that the meat falls off the bone. You can leave the bones or
4
remove them. Add the veggies and the bay leaves and stew for 45 minutes
5
on low heat. At this time make some jiffy corn bread. I always serve
6
lemonade and then my folks throw down at the table! Don't forget to
7
bless the food!
Recipe sourced from
fandom