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CRUMB-TOPPED GREEN BEANS AND MUSHROOMS

Category:    Vegetables
Yield:7 servings
 
      1 pk 16 oz Frz. cut green beans        1/8 ts Pepper
           -thawed                             1 tb Butter or low cal margarine
      2 c  Sliced fresh mushrooms              1 tb Olive oil
    1/4 c  Finely chopped onion                1 c  Fresh white bread crumbs
      2 tb Water                               1 ts Dried basil leaves
    1/4 ts Salt                           
 
  1. In a large nonstick skillet, over medium heat, cook green beans,
  mushrooms and onion in water for 3-4 minutes or until crisp-tender and
  moisture evaporates. Stir in salt and pepper. Place in serving dish; keep
  warm.
  
  2. In the same skillet, melt margarine or butter in oil. Add bread crumbs
  and basil; cook and stir over medium-high heat until light brown. Serve
  over vegetables.
  
  TIPS: To quickly thaw vegetables, place in a colander; rinse with warm
  water until thawed.
  
  Per serving: dietary exchanges: 2 vegetables, 1 fat Calories per serving:
  80 cal. per 1/2 cup.
  
  Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by
  Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120
 

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