| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Main dishes, Vegetarian, Pasta, Rice, Couscous |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Red cooking wine |
| 1 |
lg |
Onion, cut vertically into thin strips |
| 1 |
lg |
Green bell pepper, cut vertically into thin strips |
| 2 |
|
Cloves garlic, finely chopped |
| 1 1/4 |
c |
Water |
| 16 |
oz |
Stewed tomatoes |
| 1/3 |
c |
Barbecue sauce |
| 1 1/2 |
c |
Elbow macaroni, uncooked |
| 8 |
oz |
Corn, canned, drained |
| 3/4 |
c |
Cheddar cheese, fat free (Hlthy Choice) (3 ounces) |
INSTRUCTIONS
Heat cooking wine in a large nonstick skillet over medium heat. Add onion,
green pepper, and garlic. Cook, stirring frequently, until vegetables are
tender, about 5 minutes. Add water, stewed tomatoes, and barbecue sauce.
When mixture boils, stir in macaroni and corn. Reduce heat to medium-low,
cover, and simmer 15 minutes. Turn heat off. Sprinkle cheese evenly over
macaroni. Replace lid and let stand 5 minutes to allow cheese to melt.
Quick tip: You can cut the onion and pepper up to a day ahead and
refrigerate until needed. The rest can be done very quickly. NOTE: original
used 2 teaspoons of vegetable oil to saute the vegetables
Recipe by: Bobbie Hinman's Meatless Gourmet: Easy Lowfat Favorites Posted
to Digest eat-lf.v097.n102 by Terry and Kathleen Schuller
<schuller@ix.netcom.com> on Apr 17, 1997
A Message from our Provider:
“Jesus: Gateway to the supernatural”