Recipe - Crumb-Topped Green Beans And Mushrooms

1 pack 16 ounce Frz. cut green beans
thawed
2 cup Sliced fresh mushrooms
One fourth cup Finely chopped onion
2 tablespoon Water
One fourth teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Butter or low cal margarine
1 tablespoon Olive oil
1 cup Fresh white bread crumbs
1 teaspoon Dried basil leaves

1. In a large nonstick skillet, over medium heat, cook green beans,
mushrooms and onion in water for 34 minutes or until crisptender
and moisture evaporates. Stir in salt and pepper. Place in
serving dish; keep warm.

2. In the same skillet, melt margarine or butter in oil. Add bread
crumbs and basil; cook and stir over mediumhigh heat until light
brown. Serve over vegetables.

TIPS: To quickly thaw vegetables, place in a colander; rinse with
warm water until thawed.

Per serving: dietary exchanges: 2 vegetables, 1 fat
Calories per serving: 80 cal. per One half cup.

Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993
Typed for you by Linda Fields, Cyberealm BBS, Watertown, NY
3157861120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip