Recipe - Vegetable Shortening Cakes

3 lg Idaho potatoes
3 Green peppers;, cut in
strips
1 cup Broccoli florets
1 lg Onion;, cut or sliced up
Three fourths cup Sliced mushrooms;, optional
2 lg Tomatoes; chopped
3 tablespoon Butter
3 tablespoon Oil

Boil peeled potatoes until not quite done. Cool and then cut into cubes.
Melt butter in large skillet and saute onion, then potatoes. Remove onion
and potatoes and place in bowl for the time being. Heat oil and toss in
peppers. Saute briefly and add broccoli. Saute and then add mushrooms.
Saute tomatoes briefly. Return the onion mixture to skillet and season with
soy sauce, salt and pepper. Turn off and top with cheese if desired. Note:
vegetable broth may be substituted for some of the butter and oil if
desired. Typed by Ethel Snyder essie49@juno.com Date: July 27, 1997

Recipe by: Pekin (Illinois) daily times July 23, 1997 Posted to
MCRecipe Digest V1 #693 by essie49@juno.com (Ethel R Snyder) on Jul 27,
1997