Yield: 4 Servings
Measure | Ingredient |
---|---|
6 \N | Potatoes; sliced |
1 large | Onion; sliced |
2 \N | Carrots; sliced |
1 \N | Green pepper; sliced |
1 \N | Zucchini; sliced |
1 cup | Corn; frozen or fresh |
1 cup | Peas; frozen or fresh |
\N \N | Mushrooms |
\N \N | Broccoli |
\N \N | Green beans |
2½ cup | Tomato sauce |
¼ cup | Tamari; low-sodium |
1 teaspoon | Thyme; ground |
1 teaspoon | Dry mustard |
1 teaspoon | Basil |
2 teaspoons | Chili powder |
½ teaspoon | Cinnamon |
⅛ teaspoon | Sage |
2 tablespoons | Parsley flakes |
OPTIONAL VEGETABLES
SAUCE
From: hz225wu@... (Micaela Pantke) (COLLECTION) Date: Mon, 6 Sep 93 09:30:43 +0200 From: artemis@... (Michelle Dick) Source: McDougall Plan (Servings: 8) Layer vegetables in large casserole in order given. Mix together ingredients for sauce and pour over vegetables.
Cook six hours at high or 12 at low.
REC.FOOD.RECIPES ARCHIVES
/MISC
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