1 1/2 c Dry elbow macaroni

1 c Dry textured vegetable

-protein (TVP) 3 tb Dried minced onion

2 tb Dried parsley

1 ts Dreid oregano

1 ts Dried thyme

1/2 ts Salt

Combine all ingredients, and store in an sir-tight jar or plastic bag. Attach these instructions: To prepare, pour one 28-oz can tomatoes with juice into a large skillet or saucepan. Crush the tomatoes, add 2 cups water, and bring to a boil. Add Macaroni and TVP Skillet Mix. Simmer, covered, for 15 minutes, or until macaroni is tender, stirring occasionally to

prevent sticking. Add more water if necessary. If you like, add 1 cup frozen peas during last 5 minutes of cooking. Total calories per serving: 268 Fat: 2 grams Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase (lisa_pooh@delphi.com) 1/29/96