3 c Mashed potatoes -or-
4 lg Potatoes -or-
5 md Potatoes; peeled,
-steamed and mashed (add
-salt to taste; milk or soy
-milk for smoothness)
Enough chopped vegies to
-fill a 9×13 pan within
-about 3″ from the top (see
-instructions)
1/2 -(up to)
1 c Frozen peas
1 Bell pepper; sliced or
-chopped
1 Onion; chopped
Garlic to taste
1 cn (small) tomato sauce
3 ds Worcestershire sauce; more
-or less
1/2 ts Basil (to taste)
1 Bay leaf
Salt and pepper
Paprika
Date: Sun, 11 Feb 1996 09:42:09 +0000
From: “Asha Dornfest” asha@hopf.dnai.com
NOTE: Enough chopped vegies to fill a 9×13 pan within about 3″ from the
top. Mixture can include anything (I used brocolli, carrots, parsnips, but
you can use ANYTHING…spinach, swiss chard, celery, cauliflower, green
beans, zucchini….) Frozen, fresh, whatever. You may want to precook
(steam/nuke) large chunks of harder vegies such as carrots and parsnips.
Saute onion till soft. Add garlic, bell pepper, peas and mixed vegies,
saute about 5 minutes to soften. Add the rest of the ingredients, stir,
and simmer, covered for about 15 minutes or so, till everything is tender.
Dump mixture into a 9×13 pan, spead mashed potatoes on top. The mashed
potato layer should be about 2″ or more thick. Sprinkle with paprika and
place in a 350 oven for about 15 minutes to heat through.
FATFREE DIGEST V96 #47
From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
12 Servings