| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 2 |
c |
Shredded cabbage |
| 1 |
c |
Thinly sliced green pepper |
| 1 |
c |
Chopped onions |
| 1 |
c |
Sliced mushrooms |
| 1/8 |
ts |
Garlic powder |
| 3/4 |
ts |
Ground cumin |
| 1/4 |
c |
Tomato paste |
| 2 |
tb |
Water |
INSTRUCTIONS
In a large non-stick skillet, combine all ingredients. Cover and cook over
medium heat, stirring frequently, until vegetables are tender-crisp, about
15 minutes.
To turn this into a complete meal, add a few ounces each of shredded
Mozzarella and Cheddar cheese. Cover and let stand for a few minutes until
cheese melts.
Makes 4 servings.
FROM NEWSPAPER
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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