1/2 x Onion, finely chopped

3 x Cloves garlic, minced

7 md Potatoes, boiled, peeled,

-and mashed 1 x Bunch broccoli, chopped and

-steamed 1 Green pepper, roasted or

-sauteed and chopped 1 ts Salt

1/2 c Water

1/2 ts Black pepper

2 c Mushrooms, sliced

2 tb Fresh basil, chopped

6 lg Swiss chard leaves, Or 12

-small leaves, minus stems 1/2 c Water

--------------------------------CARROT SAUCE-------------------------------- 2 c Carrots, chopped

1 x Clove garlic, minced

1 sm Onion, minced

1 1/2 c Water

1/2 ts Salt

1. Prepare potatoes, broccoli and green pepper, set aside.

2. Cook onion, garlic and mushrooms in 1/4 cup water until onions are

translucent. Drain. 3. Mix mashed potatoes with onion mixture, steamed broccoli and sauteed

peppers. Add salt, pepper and basil to taste. 4. Preheat oven to 350F. If using large chard leaves, cut in half

crosswise. Leave small leaves whole. Stuff with potato mixture and roll up like a crepe. 5. Place stuffed chard in baking dish and add 1/2 cup water. Cover with

foil and bake 40 to 50 minutes, until heated throughout and chard is tender. Serve with carrot sauce. ~ - - - - - - - - - - Carrot Sauce - - - - - - - - - - - - - - - 1. Cook all ingredients together 10 to 12 minutes, until carrots are

tender. 2. Puree mixture in a blender until smooth. Add more water for desired

consistency.