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

INGREDIENTS

4 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 Spinach, torn into bite-size

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 105
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 47.5mg
Potassium: 399mg
Carbohydrates: 24.8g
Fiber: 2.5g
Sugar: 12.6g
Protein: 2.4g


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