10 Servings
16 ounces tomatoes
1/4 cup margarine
1 onion, chopped
1/2 teaspoon
hot pepper sauce
1/4 teaspoon thyme
4 cups diagonally cut celery
10 ounces
peas
Melt margarine in a large skillet and cook the onion until just tender but
not brown. Drain the tomatoes reserving the liquid; combine liquid in a skillet
with the hot pepper sauce and thyme. Bring to a boil, and stir in the celery and
peas. Cover and cook 10 minutes, or until barely tender. Add the tomatoes, heat through
and place in serving dish.
Amount Per Serving
Calories 94 Calories from Fat 44
Percent Total Calories
From:
Fat 47% Protein 11% Carb. 42%
Nutrient Amount per Serving Value
Total Fat 5 g 8%
Saturated Fat 1 g 4%
Cholesterol 0 mg 0%
Sodium 102 mg 4%
Total Carbohydrate 10 g 3%
Dietary Fiber 1 g 6%
Sugars 0 g
Protein 3 g
Vitamin A 14% Vitamin C 46% Calcium 0% Iron 5%
