| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetarian | Main dishes, Vegetarian, Slow cooker, Soyfoods | 10 | servings |
INGREDIENTS
| 4 | oz | Bulk vegetarian sausage |
| 1 | sm | Onion; finely chopped |
| 1 | Clove garlic; minced | |
| 30 | oz | Jarred meatless spaghetti sauce |
| 1 | c | Sliced fresh mushrooms |
| 2/3 | c | Chopped Yves vegetarian pepperoni or Yves vegetarian Canadian-style bacon |
| 1 | ts | Dried basil or oregano; crushed |
| 1/2 | c | Sliced pitted ripe olives; (optional) |
| 1/4 | c | Chopped green sweet pepper; (optional) |
INSTRUCTIONS
Dippers such as focaccia bread or Italian bread cubes, mozzarella or provolone cheese cubes, or cooked tortellini or ravioli. In a large skillet cook the sausage, onion, and garlic until meat is brown. In a 3 1/2- or 4-quart crockery cooker combine spaghetti sauce, mushrooms, pepperoni or Canadian-style bacon, and basil or oregano. Stir in the first mixture. Cover; cook on low-heat setting for 3 hours. If desired, stir in ripe olives and sweet pepper. Cover; cook on low-heat setting for 15 minutes more. To serve, spear the dippers with fondue forks and dip into the fondue. Makes 10 servings (about 5 1/2 cups) Prep time: 20 minutes. Recipe by: BH&G New Flavors from your Crockery Cooker, revised Posted to EAT-LF Digest by Kathleen <schuller@ix.netcom.com> on Dec 05, 1998, converted by MM_Buster v2.0l.
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