Recipe - Mushrooms And Peppers

12 ounce Mushrooms, cleaned, cut or sliced up
Or cut in chunks
2 md Onions, halved and cut or sliced up
About One fourth inch thick
2 md Green peppers,
Cleaned,halved and cut or sliced up
About One half inch thick
8 ounce Can tomato sauce
One half To 1 tsp garlic powder
1 To 2 TBSP oregano
x Pinch of salt and pepper

Add mushrooms, peppers and onions to a large nonstick pan. Saute over
mediumhigh heat until onions are soft and golden. (You may need a squirt
of nonstick cooking spray if you don't have a nonstick pan). Add tomato
sauce and 1/3 of the can of water. Add spices (I use the larger amount
listed) and mix well. Cook covered over the lowest heat (simmer) for 20
minutes.

Posted by mozzicato@wmvx.dnet.dupont.com (Susan Mozzicato) to the Fatfree
Digest [Volume 11 Issue 25], Oct. 25, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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