Nacho vegetable medley
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Vegetable oil |
| 2 | cups | Shredded cabbage |
| 1 | cup | Thinly sliced green pepper |
| 1 | cup | Chopped onions |
| 1 | cup | Sliced mushrooms |
| ⅛ | teaspoon | Garlic powder |
| ¾ | teaspoon | Ground cumin |
| ¼ | cup | Tomato paste |
| 2 | tablespoons | Water |
Directions
In a large non-stick skillet, combine all ingredients. Cover and cook over medium heat, stirring frequently, until vegetables are tender-crisp, about 15 minutes.
To turn this into a complete meal, add a few ounces each of shredded Mozzarella and Cheddar cheese. Cover and let stand for a few minutes until cheese melts.
Makes 4 servings.
FROM NEWSPAPER
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .