| 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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