Vegetable potato topper
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Prego Traditional Spaghetti Sauce |
| 1 | small | Green pepper, chopped (about |
| 1/2 cup) | ||
| ⅓ | cup | Grated Parmesan cheese |
| 1 | Bag (16 oz.) frozen vegetable combination | |
| (broccoli,cauliflower and carrots) | ||
| 4 | Hot baked potatoes, split | |
| ½ | cup | Shredded mozzarella cheese 2 ounces |
Directions
CJHARTLIN@...
In 3 qt. saucepan, combine spaghetti sauce, pepper and Parmesan cheese; stir in frozen vegetable combination (broccoli, cauliflower, carrots). Over medium high heat, heat to boiling. Reduce heat to low. Cover; cook 15 minutes or until vegetables are tender-crisp.
Serve over potatoes. Top with mozzarella cheese. If desired, garnish with yellow cherry tomatoes and celery leaves. Yield: 4 cups sauce or 4 side dish servings. Prep Time: 10 minutes Cook Time: 20 minutes *Tip: You can also add ½ cup chopped pepperoni to spaghetti sauce before cooking.
Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin" <cjhartlin@...> on Feb 11, 1999