Yield: 10 servings
|4 ounces||Bulk vegetarian sausage|
|1 small||Onion; finely chopped|
|1 \N||Clove garlic; minced|
|30 ounces||Jarred meatless spaghetti sauce|
|1 cup||Sliced fresh mushrooms|
|⅔ cup||Chopped Yves vegetarian pepperoni or Yves vegetarian Canadian-style bacon|
|1 teaspoon||Dried basil or oregano; crushed|
|½ cup||Sliced pitted ripe olives; (optional)|
|¼ cup||Chopped green sweet pepper; (optional)|
Dippers such as focaccia bread or Italian bread cubes, mozzarella or provolone cheese cubes, or cooked tortellini or ravioli.
In a large skillet cook the sausage, onion, and garlic until meat is brown.
In a 3½- or 4-quart crockery cooker combine spaghetti sauce, mushrooms, pepperoni or Canadian-style bacon, and basil or oregano. Stir in the first mixture.
Cover; cook on low-heat setting for 3 hours. If desired, stir in ripe olives and sweet pepper. Cover; cook on low-heat setting for 15 minutes more. To serve, spear the dippers with fondue forks and dip into the fondue.
Makes 10 servings (about 5 ½ cups) Prep time: 20 minutes.
Recipe by: BH&G New Flavors from your Crockery Cooker, revised Posted to EAT-LF Digest by Kathleen <schuller@...> on Dec 05, 1998, converted by MM_Buster v2.0l.