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CATEGORY CUISINE TAG YIELD
Grains Veg-cook, Sept. 6 Servings

INGREDIENTS

4 md Potatoes, cooked, mashed w/:
1/4 c Water (to yield 3 cp mashed)
2 c Brown gravy, mushroom gravy, or other sauces (such as tomato)
1 Onion, chopped coarsely
3 Carrots, sliced thinly
1 Green pepper, diced
1/2 lb Broccoli, cut into stems and flowers
1/4 lb Green beans, cut into 1-inch pieces
1 bn Spinach, torn into bite-size pieces

INSTRUCTIONS

TOPPING
SAUCE
FILLING
Steam vegetables (except spinach) about 15 minutes, until crisp-tender.
Remove from heat.  Stir in spinach and 2 cups gravy.  Spoon this filling
into a 9"x12" backing dish.  Spread mashed potatoes over the top.  Sprinkle
with a small amount of paprika.  Make 30 minutes at 350 degrees.
HINTS: any veggies can be used, and frozen works also.  Use about 8 cups
chopped veggies total.
From: ucismas@issc.unocal.com (Melyssa S.).  rfvc Digest V94 Issue #206,
Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

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