| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Spanish |
Vegetable |
4 |
Servings |
INGREDIENTS
| 4 |
md |
Potatoes; 1/2" cubes |
| 1 |
|
Whole green bell pepper; chopped |
| 1 |
|
Whole red bell pepper; chopped |
| 1 |
lb |
Mushrooms; diced |
| 2 |
md |
Spanish onions; chopped |
| 4 |
|
Whole Plum tomatoes; chopped |
| 1 |
|
Clove garlic; minced |
|
|
Black pepper |
|
|
Hot pepper sauce |
|
|
Salsa; optional |
|
|
Nonfat yogurt or sour cream; optional |
INSTRUCTIONS
From: ellen@brakes.elekta.com
Date: Mon, 24 Jun 1996 12:50:14 -0400
Recipe By: FF Mailing List (Pete Brauer)
saute the onions and the garlic with some water until the onions begin to
get translucent. Add the potatoes and 1/4 cup of water, the peppers and
the mushroom, cover and let simmer until the potatoes begin to get soft
over medium flame (about 15 minutes). Add the tomatos and some black pepper
(if you have some hot sauce, now is the time to add it). Keep cooking until
the potatoes are desired firmness. This is excellent with your favorite
salsa mixed in. It also good if you have some of the fat free sour cream if
you want it.
Per serving: 619 Calories; 4g Fat (6% calories from fat); 25g Protein; 136g
Carbohydrate; 0mg Cholesterol; 90mg Sodium
EAT-LF@LISTS1.BEST.COM
EAT-LF LIST SERVER
DIGEST EAT-LF.V096.N079
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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