Recipe - Skillet Vegetable Medley

2 tablespoon Water
1 tablespoon Cider vinegar
1 tablespoon Vegetarian worcestershire
Sauce
1 One half teaspoon Sugar
1 One fourth teaspoon Salt
One half teaspoon Crumbled oregano
One fourth teaspoon Dry mustard
One half pound Fresh green beans, cut into
2 Inch lengths
One half pound Button mushrooms, halved
2 md Zucchini, cut or sliced up
2 Tomatoes, cut in wedges

Combine first 7 ingredients in pan and heat to a boil. Add beans and
return to boil; reduce heat. Cover and simmer 5 minutes. Add mushrooms and
zucchini; cover and simmer 3 minutes. Add tomatoes; cover and simmer 1
minute. Serve hot.

To serve cold, do not cook tomatoes. Cover and refrigerate after cooking
other ingredients, adding tomatoes just before serving.

Source: While I was on vacation in Illinois, my stepmother made this
delicious dish for me.

Posted by Debbie=Thomson%Mkt=Comm%PCMkt=Hou@bangate.compaq.com to the
Fatfree Digest [Volume 16 Issue 19] Mar. 23, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

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