Post by marlaoh on Dec 15, 2004 7:28:03 GMT -6
Macaroni and Tomatoes
Ingredients
4 ounces elbow macaroni (1 cup)
1 8-ounce can stewed tomatoes
1 cup sliced fresh mushrooms
1/4 teaspoon dried oregano, crushed
Dash pepper
1/4 cup shredded low-fat cheddar cheese (1 ounce)
Directions
In a large saucepan cook macaroni in boiling water for 6 to 8 minutes or
until nearly tender. Drain well; return macaroni to the saucepan.
Add undrained tomatoes, the mushrooms, oregano, and pepper. Cover and
simmer for 5 minutes or until macaroni is tender and most of the liquid
is absorbed.
Pour into a serving bowl; sprinkle with cheese. Makes 6 side-dish
servings.
Ingredients
4 ounces elbow macaroni (1 cup)
1 8-ounce can stewed tomatoes
1 cup sliced fresh mushrooms
1/4 teaspoon dried oregano, crushed
Dash pepper
1/4 cup shredded low-fat cheddar cheese (1 ounce)
Directions
In a large saucepan cook macaroni in boiling water for 6 to 8 minutes or
until nearly tender. Drain well; return macaroni to the saucepan.
Add undrained tomatoes, the mushrooms, oregano, and pepper. Cover and
simmer for 5 minutes or until macaroni is tender and most of the liquid
is absorbed.
Pour into a serving bowl; sprinkle with cheese. Makes 6 side-dish
servings.