| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Main dish, Mcdougall |
8 |
Servings |
INGREDIENTS
| 6 |
|
Potatoes; sliced |
| 1 |
|
Onion; large, sliced |
| 2 |
|
Carrots; sliced |
| 1 |
|
Green pepper; sliced |
| 1 |
|
Zucchini; sliced |
| 1 |
c |
Corn; frozen or fresh |
| 1 |
c |
Green peas; frozen or fresh |
|
|
Sauce: |
| 3 |
c |
Tomato sauce |
| 1/4 |
c |
Low sodium tamari |
| 1 |
ts |
Ground thyme |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Basil |
| 2 |
ts |
Chili powder blend |
| 1/2 |
ts |
Cinnamon |
| 1/8 |
ts |
Oregano |
| 1/8 |
ts |
Salt |
| 2 |
tb |
Parsley flakes |
INSTRUCTIONS
Optional vegetables: mushrooms, broccoli, green beans, etc. Layer
vegetables in large casserole in order given. Use optional vegetables as
desired. Mix ingredients of sauce together. Pour over vegetables. Bake,
covered in a 350 degree oven for about 1 1/2 hours.
HELPFUL HINTS: Other vegetables may be used, according to your preference.
This dish is easy to prepare ahead <RETURN>, <S>croll, <Q>uit ? and hold in
oven for a company dinner. Serve with whole grains or bread and a green
salad.
The McDougall Plan, p. 309
Converted by MMCONV vers. 1.40 ---
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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