| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Vegetables | 6 | Servings |
INGREDIENTS
| 4 | c | Squash, zucchini — grated |
| 1 | md | Onion — thinly sliced and |
| _separated into rings | ||
| 3/4 | c | Celery — thinly sliced |
| 1 | md | Carrot — grated |
| 1/2 | Green pepper — cut in | |
| Strips | ||
| 1/4 | c | Oil — vegetable |
| 1/3 | c | Taco sauce |
| 2 | ts | Mustard — prepared |
| 1/4 | ts | Basil leaves — dried |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 3 | Tomatoes — cut in wedges |
INSTRUCTIONS
Saute first 5 ingredients in hot oil in a large skillet for 5 minutes,=20 stirring occasionally. Stir in taco sauce, mustard, basil, salt, and=20 pepper. Add tomatoes; cook 5 minutes. SOURCE: Southern Living Magazine, May, 1980. Typed for you by Nancy=20 Coleman. Yield: 6 servings Recipe By : Southern Living Magazine, May, 1980 From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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