Yield: 8 servings
Measure | Ingredient |
---|---|
6 eaches | Potatoes, sliced |
1 large | Onion, sliced |
2 eaches | Carrots, sliced |
1 each | Green bell pepper, sliced |
\N \N | Mushrooms |
\N \N | Broccoli |
2½ cup | Tomato sauce |
¼ cup | Tamari |
1 teaspoon | Thyme |
1 teaspoon | Dry mustard |
1 teaspoon | Basil |
1 each | Zucchini, sliced |
1 cup | Corn, frozen or fresh |
1 cup | Peas, frozen or fresh |
\N \N | Green beans |
2 teaspoons | Chili powder |
½ teaspoon | Cinnamon |
⅛ teaspoon | Sage |
2 tablespoons | Parsley flakes |
OPTIONAL VEGETABLES
SAUCE
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.
Source: McDougall Plan, Posted by Elisabeth Freeman * CROSSPOSTED Submitted By GOURMET On 12-15-95