Recipe - Vegetables North Beach

3 tablespoon Olive oil
2 Garlic cloves; crushed
2 small Zucchini; cut or sliced up thin
10 ounce Frozen Italian green beans
(1 pkg); thawed and drained
1 tablespoon Tomato paste
One fourth cup Beef stock; fresh or canned
1/8 cup Tawny port wine
1 teaspoon Oregano
1 md Onion; cut or sliced up
One half cup Cherry tomatoes; cut in half
and
Drained for One half hour
Freshlyground black pepper;
to taste
Salt; to taste

Heat a wok and add the olive oil and garlic. Add the zucchini and the
beans, carefully drained and dried with paper towels. Toss in the oil for 5
minutes. Mix together the tomato paste, beef stock and port wine. Add,
along with the oregano, onion and tomatoes. Add salt and pepper to taste
and cover the pan. cook for 3 more minutes and serve.

Comments: The North Beach area of San Francisco is as Italian as you can
get in this country. I love the place and the food. Chinatown and "Little
City" are back to back, so there is a bit of sharing in the cooking
techniques. This dish was suggested by Mary Etta Moose of the Washington
Square Bar and Grill.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06121991 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

07281994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.