Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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