| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Easy, Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Prego Traditional Spaghetti Sauce |
| 1 |
sm |
Green pepper, chopped (about |
|
|
1/2 cup) |
| 1/3 |
c |
Grated Parmesan cheese |
| 1 |
|
Bag (16 oz.) frozen vegetable combination |
|
|
(broccoli,cauliflower and carrots) |
| 4 |
|
Hot baked potatoes, split |
| 1/2 |
c |
Shredded mozzarella cheese 2 ounces |
INSTRUCTIONS
CJHARTLIN@MSN.COM
In 3 qt. saucepan, combine spaghetti sauce, pepper and Parmesan cheese;
stir in frozen vegetable combination (broccoli, cauliflower, carrots). Over
medium high heat, heat to boiling. Reduce heat to low. Cover; cook 15
minutes or until vegetables are tender-crisp.
Serve over potatoes. Top with mozzarella cheese. If desired, garnish with
yellow cherry tomatoes and celery leaves. Yield: 4 cups sauce or 4 side
dish servings. Prep Time: 10 minutes Cook Time: 20 minutes *Tip: You can
also add 1/2 cup chopped pepperoni to spaghetti sauce before cooking.
Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Feb 11, 1999
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