Stuffed Swiss Chard with Carrot Sauce -

3 x Cloves garlic, minced

7 md Potatoes, boiled, peeled,

-and mashed 1 x Bunch broccoli, chopped and -steamed 1 Green pepper, roasted or -sauteed and chopped 1 ts Salt

1/2 c Water

1/2 ts Black pepper

2 c Mushrooms, sliced

2 tb Fresh basil, chopped

6 lg Swiss chard leaves, Or -small leaves, minus stems 1/2 c Water

--CARROT SAUCE-- 2 c Carrots, chopped

1 x Clove garlic, minced

1 sm Onion, minced

1 1/2 c Water

1/2 ts Salt

1. Prepare potatoes, broccoli and green pepper, set aside.

2. Cook onion, garlic and mushrooms in 1/4 cup water until onions are

translucent. Drain. 3. Mix mashed potatoes with onion mixture, steamed broccoli and sauteed

4. Preheat oven to

350F. If using large chard leaves, cut in half

5. Place stuffed chard in baking dish and add

1/2 cup water. Cover with

40 to 50 minutes, until heated throughout and chard is tender. Serve with carrot sauce.

1. Cook all ingredients together

10 to 12 minutes, until carrots are

tender. 2. Puree mixture in a blender until smooth. Add more water for desired

consistency.