Recipe - Gold Coast Stew

2 Green peppers; cut into
rings
1 md Onion; cut or sliced up & separated
into rings
2 tablespoon Shortening
1 cn Tomato paste; (6 oz.)
Three fourths cup Peanut butter
3 cup Chicken broth*
1 One half teaspoon Salt
1 teaspoon Chili powder
1 teaspoon Sugar
One half teaspoon Nutmeg
4 cup Cooked chicken; cut up
6 cup Rice; cooked
Accompaniments; (see notes)

In a large skillet, cook & stir peppers & onion in shortening until onion
is tender. Drain off fat. In a medium bowl, blend tomato paste and peanut
butter. Stir in broth & seasonings. Add broth mixture to skillet with onion
& peppers and cook and stir over low heat until heated through. If the stew
is too thick, stir in additional chicken broth. Serve over rice and pass
your choice of accompaniments.

Makes 8 servings.

ACCOMPANIMENTS: Chopped green pepper; shredded coconut; coarsely ground or
chopped peanuts; sauteed bananas or plantains; onion, tomato and eggplant
slices; pineapple cubes.

RECIPE NOTES: If not using homemade or canned chicken broth, it can be made
by boiling 3 cups of water and dissovling 3 chicken bouillon cubes in the
water.

My Notes: I topped the servings with about 1 tbs. of chopped peanuts and 1
tbs. of shredded coconut. Also, this dish is not hot, although the flavor
would definitely lend itself to tha. So, if you prefer that, just use a hot
chili powder and use more of it!

Also, draining off the fat wasn't too easy. I ended up putting the
vegetables on a paper towel in a bowl, and then wiped out the pan with
another paper towel. I didn't want to wash it because I wanted to leave the
flavor in the pan.

Recipe by: Betty Crocker Recipe Card Library

Posted to TNT Recipes Digest by CZYV41F@prodigy.com ( DEBORAH LEE) on Mar
11, 1998