| 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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