*  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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