Recipe - Nacho Vegetable Medley

2 teaspoon Vegetable oil
2 cup Shredded cabbage
1 cup Thinly cut or sliced up green pepper
1 cup Chopped onions
1 cup Sliced mushrooms
1/8 teaspoon Garlic powder
Three fourths teaspoon Ground cumin
One fourth cup Tomato paste
2 tablespoon Water

In a large nonstick skillet, combine all ingredients. Cover and cook over
medium heat, stirring frequently, until vegetables are tendercrisp, about
15 minutes.

To turn this into a complete meal, add a few ounces each of shredded
Mozzarella and Cheddar cheese. Cover and let stand for a few minutes until
cheese melts.

Makes 4 servings.

FROM NEWSPAPER

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.