| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Squash |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Margarine or butter |
| 4 |
c |
Sliced zucchini or summer squash |
| 3 |
c |
Sliced fresh mushrooms |
| 1 |
md |
Onion; sliced |
| 1 |
|
Stalk celery; sliced |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Thyme leaves |
| 2 |
md |
Tomatoes; quartered |
| 1/4 |
c |
Grated parmesan cheese |
INSTRUCTIONS
In a large skillet, combine all except tomatoes and cheese. Cover loosely
and cook on medium heat for about 10 minutes or until tender, stirring
occasionally. Add tomatoes and cheese; cook 1 to 2 minutes or until heated
through. Serve immediately.
Recipe by: Pillsbury cookbook, p. 612 Posted to MC-Recipe Digest V1 #732 by
Diana Stephens <mdstephe@ix.netcom.com> on Aug 9, 1997
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