One More From June '96 VT

[Guest guest]

here is one other from the June '96 issue of VT. It didn't import

correctly before and I had to do some more formatting, etc. It uses TVP

to be " sausage-like " :

 

* Exported from MasterCook *

 

'Sausage'-Style Hash Browns

 

Recipe By : Park Ivy Garden Cafe, Salt Lake City, UT

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds potatoes -- peeled and diced

1 onion -- chopped

1 clove garlic -- minced

1/2 cup green bell pepper -- chopped

1 tablespoon cooking sherry

1/2 pound vegetarian 'sausage' -- crumbled

salt and pepper -- to taste

1 tablespoon fresh dill weed -- chopped

 

Preheat oven to 450 degrees. Lightly oil ovenproof casserole; set aside.

 

Place potatoes in large saucepan with salted cold water to cover. Boil

10 minutes; drain and set aside. In skillet, saute onion, garlic and

bell pepper in sherry or water until onion is soft, about 3 minutes. Mix

in 'sausage,' potatoes and remaining ingredients.

 

Transfer to casserole; bake until heated through and browned, about 20

minutes. If desired, garnish with sour cream, shredded cheese, salsa and

minced fresh cilantro. Makes 4 servings,

 

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NOTES : 0.3 grams of fat per serving. From June 1996 Vegetarian Times.

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RisaG