| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Digest, Mar95, Fatfree | 1 | Servings |
INGREDIENTS
| 2 | tb | Water |
| 1 | tb | Cider vinegar |
| 1 | tb | Vegetarian worcestershire |
| Sauce | ||
| 1 1/2 | ts | Sugar |
| 1 1/4 | ts | Salt |
| 1/2 | ts | Crumbled oregano |
| 1/4 | ts | Dry mustard |
| 1/2 | lb | Fresh green beans, cut into |
| 2 | Inch lengths | |
| 1/2 | lb | Button mushrooms, halved |
| 2 | md | Zucchini, sliced |
| 2 | Tomatoes, cut in wedges |
INSTRUCTIONS
Combine first 7 ingredients in pan and heat to a boil. Add beans and return to boil; reduce heat. Cover and simmer 5 minutes. Add mushrooms and zucchini; cover and simmer 3 minutes. Add tomatoes; cover and simmer 1 minute. Serve hot. To serve cold, do not cook tomatoes. Cover and refrigerate after cooking other ingredients, adding tomatoes just before serving. Source: While I was on vacation in Illinois, my stepmother made this delicious dish for me. Posted by Debbie=Thomson%Mkt=Comm%PCMkt=Hou@bangate.compaq.com to the Fatfree Digest [Volume 16 Issue 19] Mar. 23, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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