| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Pies |
8 |
Servings |
INGREDIENTS
| 3 |
md |
Potatoes, cut into chunks |
| 1/4 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
| 1 |
ts |
Vegetable oil |
| 1/2 |
ts |
Paprika |
| 1 |
|
Onion, diced |
| 1 |
c |
Frozen peas |
| 1 |
|
Broccoli head, cut into florets |
| 1 |
|
Green pepper, diced |
| 4 |
md |
Carrots, diced |
| 1/2 |
ts |
Basil |
| 1 |
c |
Chopped fresh tomatoes |
| 1 |
bn |
Collards or kale, chopped |
| 1 |
ts |
Salt |
| 1 |
tb |
Vegetable oil |
INSTRUCTIONS
Steam or boil potatoes until soft. Mash, adding water, salt, pepper
and oil
Set aside.
Saute onion in oil for a few minutes. Add broccoli, pepper, carrots,
peas, tomatoes, basil and salt. Bring to a boil. Cover. Simmer until
vegetables are tender, about 15 minutes. Add collards or kale and
cook for another 5 minutes.
Put vegetables into a medium baking dish. Top with mashed potatoes and
sprinkle with paprika. Bake at 350'F. for 10-15 minutes and serve.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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