| 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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