|
| |
|
| What You Need: |
|
|
|
2 tablespoons butter
2 onions, finely chopped
2 cloves garlic, minced
½ cup tomato sauce
½ cup water
1 cup canned corn, drained
¾ cup grated Gruyere cheese
1 cup fresh or frozen peas
1 teaspoon salt
Pepper to taste
4 medium potatoes, peeled and cut into small pieces
1 16-ounce can pumpkin
1 cup milk
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Cook onions and garlic in the butter, covered, in a 2-quart casserole in the microwave oven for 5 minutes.
|
2. Add the tomato sauce, corn, peas, salt and pepper. Cook, covered, 5 minutes more, stirring once or twice.
|
3. Add the potatoes and pumpkin. Cook, covered, stirring occasionally, 10 to 12 minutes or until the potatoes are tender.
|
4. Add the milk and water. Bring up to the boiling point. Stir in the cheese and let stand several minutes.
|
5. Serve with cooked rice.
|
|
|
|
|
|
|
|
