| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Pies | 8 | Servings | |
INGREDIENTS
| 3 | md | Potatoes, cut into chunks |
| 1/4 | c | Water |
| 1/2 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1 | ts | Vegetable oil |
| 1/2 | ts | Paprika |
| 1 | Onion, diced | |
| 1 | c | Frozen peas |
| 1 | Broccoli head, cut into florets | |
| 1 | Green pepper, diced | |
| 4 | md | Carrots, diced |
| 1/2 | ts | Basil |
| 1 | c | Chopped fresh tomatoes |
| 1 | bn | Collards or kale, chopped |
| 1 | ts | Salt |
| 1 | tb | Vegetable oil |
INSTRUCTIONS
Steam or boil potatoes until soft. Mash, adding water, salt, pepper and oil Set aside. Saute onion in oil for a few minutes. Add broccoli, pepper, carrots, peas, tomatoes, basil and salt. Bring to a boil. Cover. Simmer until vegetables are tender, about 15 minutes. Add collards or kale and cook for another 5 minutes. Put vegetables into a medium baking dish. Top with mashed potatoes and sprinkle with paprika. Bake at 350'F. for 10-15 minutes and serve. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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