astray recipes: Mushrooms & peppers

Categories: Digest; Oct.
Yield: 1 Servings

Measure	Ingredient
12 ounces	Mushrooms, cleaned, sliced
	Or cut in chunks
2 mediums	Onions, halved andsliced
	About 1/4 inch thick
2 mediums	Green peppers,
	Cleaned,halved and sliced
	About 1/2 inch thick
8 ounces	Can tomato sauce
½	To 1 tsp garlic powder
1	To 2 TBSP oregano
x	Pinch of salt and pepper

Add mushrooms, peppers and onions to a large non-stick pan. Saute over medium-high heat until onions are soft and golden. (You may need a squirt of non-stick cooking spray if you don't have a non-stick pan).

Add tomato sauce and ⅓ of the can of water. Add spices (I use the larger amount listed) and mix well. Cook covered over the lowest heat (simmer) for 20 minutes.

Posted by mozzicato@... (Susan Mozzicato) to the Fatfree Digest [Volume 11 Issue 25], Oct. 25, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission.

Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

mushrooms & peppers