| 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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