| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Digest, Dec., Fatfree |
1 |
Servings |
INGREDIENTS
|
x |
Water for saute (or your |
|
|
Favorite, but compatible |
|
|
Sub ) |
| 1 |
c |
Chopped onion |
| 2 |
|
Cloves garlic, minced |
| 1 |
cn |
Chopped peeled tomatoes, |
|
|
With liquid (14oz) |
| 1 |
cn |
Tomatoe sauce (8oz) |
| 1 |
tb |
Parsley |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Oregano |
| 1/4 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Cooked bulgur |
INSTRUCTIONS
In 3qt pan, saute onion and garlic. Stir in tomatoes, sauce, and spices.
Bring to a boil, reduce heat, and simmer, uncovered, 20 minutes. Discard
bay leaf, stir in bulgur and serve over your favorite pasta, or spagetti
squash.
Posted by Posted by Posted by Posted by Posted by "Rob Ryerson"
<RYERSONRA@compctr.ccs.csus.edu> to the Fatfree Digest [Volume 13 Issue 8]
Dec. 8, 1994. Source - 'The Complete Whole Grain Cookbook' by Carol Gelles
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”