Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Water |
1 tablespoon | Cider vinegar |
1 tablespoon | Vegetarian worcestershire |
\N \N | Sauce |
1½ teaspoon | Sugar |
1¼ teaspoon | Salt |
½ teaspoon | Crumbled oregano |
¼ teaspoon | Dry mustard |
½ pounds | Fresh green beans, cut into |
2 \N | Inch lengths |
½ pounds | Button mushrooms, halved |
2 mediums | Zucchini, sliced |
2 \N | Tomatoes, cut in wedges |
Combine first 7 ingredients in pan and heat to a boil. Add beans and return to boil; reduce heat. Cover and simmer 5 minutes. Add mushrooms and zucchini; cover and simmer 3 minutes. Add tomatoes; cover and simmer 1 minute. Serve hot.
To serve cold, do not cook tomatoes. Cover and refrigerate after cooking other ingredients, adding tomatoes just before serving.
Source: While I was on vacation in Illinois, my stepmother made this delicious dish for me.
Posted by Debbie=Thomson%Mkt=Comm%PCMkt=Hou@... to the Fatfree Digest [Volume 16 Issue 19] Mar. 23, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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