| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Vegetable |
4 |
Servings |
INGREDIENTS
| 6 |
|
Potatoes, sliced |
| 1 |
|
Onion, sliced |
| 2 |
|
Carrots, sliced |
| 1 |
|
Green pepper, sliced |
| 1 |
|
Zucchini, sliced |
| 1 |
c |
Corn, frozen or fresh |
| 1 |
c |
Peas, frozen or fresh |
|
|
Mushrooms |
|
|
Broccoli |
|
|
Green beans |
| 2 1/2 |
c |
Tomato sauce |
| 1/4 |
c |
Tamari, low-sodium |
| 1 |
t |
Thyme, ground |
| 1 |
t |
Dry mustard |
| 1 |
t |
Basil |
| 2 |
t |
Chili powder |
| 1/2 |
t |
Cinnamon |
| 1/8 |
t |
Sage |
| 2 |
T |
Parsley flakes |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
Date: Mon, 6 Sep 93 09:30:43 +0200 From: artemis@rahul.net (Michelle
Dick) Source: McDougall Plan (Servings: 8) Layer vegetables in large
casserole in order given. Mix together ingredients for sauce and pour
over vegetables. Cook six hours at high or 12 at low. REC.FOOD.RECIPES
ARCHIVES /MISC From rec.food.cooking archives. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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