Yield: 8 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 | Optional Vegetables----- |
| \N \N | Mushrooms |
| \N \N | Broccoli |
| \N \N | Green beans |
| \N \N | Sauce----- |
| 2½ cup | Tomato sauce |
| ¼ cup | Tamari soy sauce -- |
| \N \N | 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 |
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.
Recipe By : McDougall Plan
From:
File