Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Water 1/4 ts Dry mustard
1 tb Cider vinegar 1/2 lb Fresh green beans, cut into
1 tb Vegetarian worcestershire 2 Inch lengths
Sauce 1/2 lb Button mushrooms, halved
1 1/2 ts Sugar 2 md Zucchini, sliced
1 1/4 ts Salt 2 Tomatoes, cut in wedges
1/2 ts Crumbled oregano

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#bangate.compaq.com 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#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.

Browse by categories