| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 12 |
md |
Brussel sprouts about 1 1/2 pounds |
| 6 |
oz |
Yukon Gold pottoes (or any kind of Russet potato), peeled and cut into 2 inch pieces |
| 2 |
tb |
Skim milk |
| 1 |
tb |
Olive oil |
| 1/8 |
ts |
Salt |
| 2 |
oz |
Smoked trout, skinned and flaked,,,,or=99 substitute smoked salmon |
| 1 |
|
Roasted red pepper, cut into 2 inch by 1/8 inch strips (get the ruler out) |
INSTRUCTIONS
Preheat oven to 350
Trim stems, cut in half lengthwise, remove core leaving cups of darker
green leaves. Steam sprout cups for 6 minutes or until they're tender when
pierced with a sharp knife and are still bright green. Drain upside down on
paper towels. Cook pototoes until tender , drain, ad0d milk, olive oil and
salt. Beat until smooth. Gently fold in trout. +1/4> spoon into shells and
place pepper strips on top. bas.°k=BF=E4=FDx=A7=D2 bake for 3 to 5 minutes.
Posted to FOODWINE Digest 10 November 96
Date: Sun, 10 Nov 1996 13:14:04 -0600
From: Mary Hogan <maryhogn@TENET.EDU>
A Message from our Provider:
“God: He holds the future…”