Layered Vegetarian Dinner
Ingredients
Original recipe makes 8
| 2 tsChili powder |
| Sauce----- |
| 1/4 cLight cream; half-and -half |
| 1/2 cfrozen peas; Loose-packed |
| 1/4 cGrated Parmesan cheese |
| 1 tbMargarine or butter |
| 2 tbpecans; Broken, or walnuts |
| 3 ozFettuccine; or linguine |
| 1/2 tslemon peel; Finely shredded |
| 1 Green pepper; sliced |
| 1/4 cTamari soy sauce; Low-sodium |
| 6 Potatoes; sliced |
| 1 lgOnion; sliced |
| Broccoli |
| Green beans |
| 1 cCorn; frozen or fresh |
| 2 tbParsley |
| Optional Vegetables----- |
| 1 tsDry mustard |
| 1 tsBasil |
| Mushrooms |
| 1/2 tsCinnamon |
| 2 Carrots; sliced |
| 1 cPeas; frozen or fresh |
| 2 1/2 cTomato sauce |
| 1 tsThyme; ground |
| 1 Zucchini; sliced |
| 1/8 tsSage |
Layered Vegetarian Dinner Preparation
Layer vegetables in large casserole in order given. Mix together ingredients for sauce and pour over vegetables. Cook six hours at high or 12 at low. Recipe By : McDougall Plan From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Calories Per Serving: 602
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