Tvp hash (janet)

Yield: 2 servings

Measure Ingredient
2 larges Onions, coarsely chopped.
1 small Green pepper, coarsely chopped garlic, minced {lots} kidney beans
½ cup Tvp
½ cup Frozen corn kernels
1 can Tomatoes, coarsely chopped
½ cup Water
¼ cup Rice
2 \N 3 teaspoons vegetable stock
1 tablespoon Parsley cumin* chilli* tabasco pepper

Water saute the onions,pepper & garlic. Add the cumin and chilli and continuing cooking. Combine the rest of the ingredients and simmer for 20 minutes. {Sometimes (since the amounts are approximate) the mixture comes out soupy..in cases like this I add ¼ cup bulger wheat and let simmer a few more minutes...this usually absorbs the rest of the liquid}

*I don't usually measure such spices as they're my favorite and I can never add too much it seems.

Janet Hatch <janet.hatch@...>

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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