| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Mcdougall, Fatfree, Potatoes |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Russet potatoes (cooked) |
| 1/2 |
c |
Vegetable stock |
| 1 |
bn |
Scallions (chopped) |
|
|
Pepper to taste |
| 2 |
ts |
Italian seasoning |
|
|
Paprika |
INSTRUCTIONS
Dice cooked potatoes. Place in 8 x 11 baking dish. Sprinkle with
scallions, Italian seasoning and pepper. Mix gently with fork. Pour
vegetable stock over potatoes. Sprinkle with paprika. Bake at 400 degrees
on upper shelf. Stir every 15 minutes until nicely browned and crisp,
about 45 minutes. Place under broiler to complete browning.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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