Title: Harvest Vegetable Potato Pie
Categories: Vegetable Casserole
Yield: 4 Servings

4	lg	Idaho potatoes (2 1/2 lbs.)
3	tb	Vegetable oil
1	sm	Head green cabbage (about 1
2	md	Carrots; diced
1	lg	Onion; sliced or
1	sm	Leek; diced
1	sm	Zucchini (about 8 oz); diced
1	sm	Yellow pepper, cut into; mat
1/2	c	Chicken broth
1/2	ts	Salt
1/2	ts	Garlic powder
1/2	ts	Ground pepper
1/4	ts	Dried oregano
1/2	c	Low-fat milk (1%)
3	tb	Margarine or butter

Recipe by: from Inland Valley Daily Bulletin 10/20/94 In a large saucepan over high heat, heat peeled potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 30 minutes or until potatoes are tender. Drain. Return the potatoes to the saucepan and shake them over heat to remove any excess moisture. In large bowl, press the potatoes through a ricer and mash well.

In a 12-inch skillet over medium-high heat in hot vegetable oil cook, cabbage, carrots, onion or leek, zucchini and yellow pepper until tender-crisp. Stir in chicken broth, salt, garlic powder, pepper and oregano over high heat, heat to boiling; reduce heat to low, cover and simmer until vegetables are very tender, about 20 minutes, stirring occasionally.

Preheat oven to 375F. In large bowl, combine mashed potatoes with milk, margarine or butter until smooth. Spoon vegetable mixture into an 8x8 baking dish or 9-inch pie plate. Spread mashed potato mixture over top. Bake uncovered 25 to 30 minutes until hot and potatoes are lightly browned.

typed by Tiffany Hall-Graham From: Jim Weller Date: 03-11-96

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