*  Exported from  MasterCook  *
 
                    CRUMB-TOPPED GREEN BEANS & MUSHROOMS
 
 Recipe By     : 
 Serving Size  : 7    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           16 oz Frz. cut green beans
                         -thawed
    2       c            Sliced fresh mushrooms
      1/4   c            Finely chopped onion
    2       tb           Water
      1/4   ts           Salt
      1/8   ts           Pepper
    1       tb           Butter or low cal margarine
    1       tb           Olive oil
    1       c            Fresh white bread crumbs
    1       t            Dried basil leaves
 
   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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