Layered dinner
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Potatoes, sliced |
| 1 | large | Onion, sliced |
| 2 | eaches | Carrots, sliced |
| 1 | each | Green bell pepper, sliced |
| Mushrooms | ||
| 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 |
| Green beans | ||
| 2 | teaspoons | Chili powder |
| ½ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Sage |
| 2 | tablespoons | Parsley flakes |
Directions
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