| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Veg-cook, Sept. | 6 | Servings | |
INGREDIENTS
| 4 | md | Potatoes, cooked, mashed w/: |
| 1/4 | c | Water (to yield 3 cp mashed) |
| 2 | c | Brown gravy, mushroom gravy, or other sauces (such as tomato) |
| 1 | Onion, chopped coarsely | |
| 3 | Carrots, sliced thinly | |
| 1 | Green pepper, diced | |
| 1/2 | lb | Broccoli, cut into stems and flowers |
| 1/4 | lb | Green beans, cut into 1-inch pieces |
| 1 | bn | Spinach, torn into bite-size pieces |
INSTRUCTIONS
TOPPING SAUCE FILLING Steam vegetables (except spinach) about 15 minutes, until crisp-tender. Remove from heat. Stir in spinach and 2 cups gravy. Spoon this filling into a 9"x12" backing dish. Spread mashed potatoes over the top. Sprinkle with a small amount of paprika. Make 30 minutes at 350 degrees. HINTS: any veggies can be used, and frozen works also. Use about 8 cups chopped veggies total. From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #206, Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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