This Week on Pure Nebraska: March 5, 2013

By: 10/11 News Email
By: 10/11 News Email
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Recipe for Southwestern Stew
Judy Gilliard
Servings: 6

2 pounds ground beef
1 large onion
3/4 cup water
28 ounces canned tomatoes, ,whol, cut up
16 ounces frozen corn kernels
3 medium potato, cut up
1 cup salsa
1/4 cup hot sauce, optional
1 teaspoon salt, optional
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

In a Dutch oven, brown beef and onion; drain. Add all of the remaining ingredients and bring to a boil. Reduce heat and cover and simmer for 1 ½ hours.
Per Serving (excluding unknown items): 632 Calories; 41g Fat (57.6% calories from fat); 31g Protein; 37g Carbohydrate; 5g Dietary Fiber; 129mg Cholesterol; 1098mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 6 Fat.

There are a number of ethanol plants in the state, but some of them are idle right now.

We'll get an update on the ethanol industry and find out how grain prices are impacting the effort to produce this bio-fuel.

Plus, we'll show you a unique barn near Orchard that's been re-modeled into a home.

This "reborn barn" has been featured on Home and Garden Television and we'll get a personal tour from the home owner.

And in our Country Girl segment, Taryn Vanderford and Chef Judy Gilliard will show us how to use one of Nebraska's big products: beef.

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