Title: Supreme Pizza Fondue
Categories: Main dishes, Vegetarian, Slow cooker, Soyfoods
Yield: 10 servings

4 oz Bulk vegetarian sausage
1 sm Onion; finely chopped
1 Clove garlic; minced
30 oz Jarred meatless spaghetti
-sauce
1 c Sliced fresh mushrooms
2/3 c Chopped Yves vegetarian
-pepperoni or Yves
-vegetarian Canadian-style
-bacon
1 ts Dried basil or oregano;
-crushed
1/2 c Sliced pitted ripe olives;
-(optional)
1/4 c Chopped green sweet pepper;
-(optional)

Dippers such as focaccia bread or Italian bread cubes, mozzarella or
provolone cheese cubes, or cooked tortellini or ravioli.

In a large skillet cook the sausage, onion, and garlic until meat is brown.

In a 3 1/2- or 4-quart crockery cooker combine spaghetti sauce, mushrooms,
pepperoni or Canadian-style bacon, and basil or oregano. Stir in the first
mixture.

Cover; cook on low-heat setting for 3 hours. If desired, stir in ripe
olives and sweet pepper. Cover; cook on low-heat setting for 15 minutes
more. To serve, spear the dippers with fondue forks and dip into the
fondue.

Makes 10 servings (about 5 1/2 cups) Prep time: 20 minutes.

Recipe by: BH&G New Flavors from your Crockery Cooker, revised

Posted to EAT-LF Digest by Kathleen on Dec 05,
1998, converted by MM_Buster v2.0l.