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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Digest, Mar95, Fatfree 1 Servings

INGREDIENTS

2 tb Water
1 tb Cider vinegar
1 tb Vegetarian worcestershire
Sauce
1 1/2 ts Sugar
1 1/4 ts Salt
1/2 ts Crumbled oregano
1/4 ts Dry mustard
1/2 lb Fresh green beans, cut into
2 Inch lengths
1/2 lb Button mushrooms, halved
2 md Zucchini, sliced
2 Tomatoes, cut in wedges

INSTRUCTIONS

Combine first 7 ingredients in pan and heat to a boil.  Add beans and
return to boil; reduce heat. Cover and simmer 5 minutes. Add mushrooms and
zucchini; cover and simmer 3 minutes.  Add tomatoes; cover and simmer 1
minute.  Serve hot.
To serve cold, do not cook tomatoes.  Cover and refrigerate after cooking
other ingredients, adding tomatoes just before serving.
Source: While I was on vacation in Illinois, my stepmother made this
delicious dish for me.
Posted by Debbie=Thomson%Mkt=Comm%PCMkt=Hou@bangate.compaq.com to the
Fatfree Digest [Volume 16 Issue 19] Mar. 23, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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