| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
St. Louis |
Side dishes, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil; divided |
| 2 |
lb |
Red potatoes; cut into wedges |
| 1 |
lg |
Vidalia onion; cut into chunks |
| 1 |
|
Red bell pepper; seeded, chopped |
| 1/4 |
c |
White wine |
| 1 |
ts |
Oregano |
| 1 |
|
Envelope onion soup mix |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Preheat oven to 350 degrees F. Combine 6 tablespoons oil, potatoes, onion,
red pepper, wine, oregano, and onion soup mix in a baking dish. Bake for 1
hour, or until potatoes are golden brown and crisp. Sprinkle with remaining
2 tablespoons oil and Parmesan cheese. Bake for 10 minutes.
Recipe by: St. Louis Post-Dispatch Posted to MC-Recipe Digest V1 #687 by
Diane Lamere <dlamere@plantnet.com> on Jul 22, 1997
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”