| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Casseroles, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Onions — diced |
| 1 |
|
Green pepper — diced |
| 1 |
tb |
Salad oil |
| 1 |
lb |
Broccoli |
| 4 |
|
Carrots — diced |
| 8 |
oz |
Tomato sauce |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Ground basil — or 2 tsp |
|
|
Fresh |
|
|
Salt — to taste |
| 1 |
bn |
Swiss chard — chopped |
| 2 |
tb |
Fresh parsley |
| 2 |
c |
Mashed potatoes |
|
|
Paprika |
INSTRUCTIONS
1. Dice onion, dice pepper, peel and dice carrots, cut the broccoli into
flowerets and stems. For Swiss chard or spinach, wash, trim and cut into
bite-sized pieces. 2. Saute onion and peppers in oil in a large skillet. 3.
Add broccoli, carrots, tomato sauce, bay leaf, basil and salt to taste.
Blend thoroughly. Bring to a boil, cover, reduce heat to simmer, and cook
vegetables until just tender. Will take about 15 minutes. 4. Stir in chard
or spinach. Transfer to a 13 x 9 x 2-inch baking dish. 5. Blend parsley
into prepared potatoes; spread over top of vegetables. 6. Bake in preheated
350-degree oven for 15 minutes. Sprinkle with paprika if you wish; it adds
color.
Serve hot or warm.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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