Cowboy Stew ala Barricks

6 servings 

• 5 to 8 baby red potatoes, quartered
• 8 turkey frankfurters, cut in 1-inch pieces
     (or any type of franks)
• 3 Tablespoons vegetable broth
• 1 clove minced garlic
• 1 cup chopped onions
• 1/2 cup chopped green bell pepper
• 2 16 oz. cans canned diced tomatoes
• 20 ounces frozen mixed vegetables
• 1 Tablespoon sugar
• 1 1/2 teaspoons salt
• 1 teaspoon paprika
• 1/8 teaspoon pepper
• 1/2 to 1 Tablespoon chili powder

Cut up potatoes and cook by themselves until almost tender (cover with water; bring to a boil; cook about 10 minutes). Drain and set aside.

Brown frank pieces (I prefer Hebrew National 97% fat-free beef frankfurters in this stew) lightly in broth in large saucepan, remove and reserve.

Add garlic, onion, and green pepper to broth remaining in pan, saute for 3 minutes. Add cut-up tomatoes, mixed vegetables, sugar, salt, pepper, paprika, drained cooked potatoes & chili powder. Bring to a boil; lower heat to low/medium, cover and cook for 10 minutes. Add franks, cook for 5 minutes more til done.

Bon appetit!