| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 1/2 |
c |
Sliced onion |
| 2 |
|
Garlic cloves; minced |
| 2 |
c |
Canned whole tomatoes; (with liquid); drain, seed, and chop tomatoes, reserving liquid |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Each basil leaves; salt, and granulated sugar |
| 1/2 |
ts |
Oregano leaves |
| 1/8 |
ts |
Pepper |
| 4 |
c |
Trimmed and halved green beans |
| 1/2 |
c |
Sliced mushrooms |
INSTRUCTIONS
In 4quart-saucepan heat oil over medium heat; add onion and garlic and
sauté until onion is softened, about 1 minute. Add remaining ingredients
except green beans and mushrooms and stir to combine; bring to a boil.
Reduce heat to low, add green beans, and cook, stirring frequently, until
beans are tender-crisp, 5 to 10 minutes; add mushrooms and continue cooking
until mushrooms are cooked through, 3 to 5 minutes longer.
MAKES 4 SERV~NGS
Each serving provides: 3 1/2 vegetable Exchanges.: 1/2 Fat Exchange; 5
calories Optional exchange Per serving; 96 calories, 4 q protein: 3 g fat;
17 g carbohydrate; 98 mg calcium: 754 rng sodium: 9 mg cholesteral
Gail S. Grossman New York, New York Scanned by Sandy
Posted to recipelu-digest by Ron West <rwwest@execnet.net> on Feb 28, 1998
A Message from our Provider:
“There’s a limit to God’s patience”