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Ingredients Jump to Instructions ↓

  1. 8 oz Mushrooms; sliced (about 3 1/2 ts Salt; -cups) 1/2 ts Dry mustard; 1 sm Leek; thinly sliced 1/8 ts Pepper; 1 sm Clove garlic; finely chopped 1 md Firm head lettuce 2 tb Vegetable oil; -(about 1 lb) coarsely 1 tb White wine vinegar; -shredded (about 6 cups)

Instructions Jump to Ingredients ↑

  1. Cook and stir mushrooms, leek and garlic in oil in 10′ skillet over medium heat until mushroom are tender. Stir in vinger, salt, mustard and pepper. Add lettuce. Cover and simmer just until lettuce is wilted, about 5 minutes. Toss: serve immediately. Food Exchange per serving: 1 VEGETABLES EXCHANGE Source: Betty Crocker’s New American Cooking by WHOM! Brought to you and yours via Nancy O’Brion and her Meal-Master. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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