INGREDIENTS

INSTRUCTIONS

Wash and dice or slice all vegetables. Start pasta cooking with oil  to
keep from sticking. Stir occasionally. Cook potatoes in small  amount
of water, stirring occasionally. Saute onions, mushrooms,  peppers and
garlic in small amount of oil; when lightly browned, add  1/4 cup of
potato water. Add carrots and boil, stirring frequently.  When carrots
are soft, remove from heat. Mix milk and flour in cup,  then add to
vegetables. Drain and add potatoes when just soft. Add  spices and cook
on medium heat for 1-2 minutes. Turn down the heat  and let simmer
until the pasta is ready. The sauce will thicken as  long as it cooks.
From Bruce & Jill's Favourite Family Recipes Serves  2-4.  Recipe By  
:  from the kitchen of Bruce Maxwell  Posted to MC-Recipe Digest V1
#221  Date: Thu, 19 Sep 1996 09:25:29 -0400  From:
kmeade@IDS2.IDSONLINE.COM (The Meades)

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 218
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 9.8mg
Sodium: 125.9mg
Potassium: 1110.2mg
Carbohydrates: 40.2g
Fiber: 6.6g
Sugar: 14.2g
Protein: 9.7g