| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Digest, Fatfree, Oct. | 1 | Servings | ||
INGREDIENTS
| 12 | oz | Mushrooms, cleaned sliced |
| Or cut in chunks | ||
| 2 | Onions, halved andsliced | |
| About 1/4 inch thick | ||
| 2 | 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 | |
| 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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