| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | tablespoon | butter | 1/3 | slice, large (1/4" thick) | Onions | 1 1/4 | ring (3" dia, 1/4" thick) | green pepper | 1/4 | stalk, medium (7-1/2" - 8" long) | celery, chopped | 1/2 | can (16 fl oz) | tomatoes canned, diced | 2 | tablespoons | Splenda | 1/2 | tablespoon | basil, fresh, chopped | 1/3 | tablespoon | Cornstarch | 1/3 | teaspoon | vinegar | 1/3 | teaspoon | water | 1/4 | cup | buttered bread crumbs |
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Steps
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Sequence
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Step
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| 1 | Melt butter in a large skillet. Ad the onions, peppers, and celery, and saute for 3 to 5 minutes. Add tomatoes, sugar, basil,and salt and pepper to taste. Bring to a boil. Mix the carnstarch with vinegar and water, stir into skillet. Pour the mixture into a greased casserole and sprinkle with buttered breadcrumbs. Bake at 350 for 35 minutes. |
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