CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Digest, Oct., Fatfree |
1 |
Servings |
INGREDIENTS
12 |
oz |
Mushrooms, cleaned, sliced |
|
|
Or cut in chunks |
2 |
md |
Onions, halved andsliced |
|
|
About 1/4 inch thick |
2 |
md |
Green peppers, |
|
|
Cleaned,halved and sliced |
|
|
About 1/2 inch thick |
8 |
oz |
Can tomato sauce |
1/2 |
|
To 1 tsp garlic powder |
1 |
|
To 2 TBSP oregano |
|
x |
Pinch of salt and pepper |
INSTRUCTIONS
Add mushrooms, peppers and onions to a large non-stick pan. Saute over
medium-high heat until onions are soft and golden. (You may need a squirt
of non-stick cooking spray if you don't have a non-stick pan). Add tomato
sauce and 1/3 of the can of water. Add spices (I use the larger amount
listed) and mix well. Cook covered over the lowest heat (simmer) for 20
minutes.
Posted by mozzicato@wmvx.dnet.dupont.com (Susan Mozzicato) to the Fatfree
Digest [Volume 11 Issue 25], Oct. 25, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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