| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Casserole, Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes; peeled |
| 2 |
tb |
Vegetable oil |
| 1 |
sm |
Onion; chopped |
| 1 |
lb |
Turkey kielbasa; sliced |
| 1 |
tb |
All-purpose flour |
| 1/2 |
c |
Water |
| 3 |
tb |
Cider vinegar |
| 1 |
tb |
Sugar |
| 1/4 |
ts |
Ground black pepper |
| 1/4 |
c |
Frozen green peas; thawed |
INSTRUCTIONS
Cut potatoes crosswise into 1/4-inch-thick slices. In 3-quart saucepan,
heat potatoes and water to cover to boiling over high heat. Reduce heat to
low; cover and cook potatoes just until tender--about 15 minutes. Drain
potatoes in colander.
In same saucepan, heat oil over medium heat. Add onion and kielbasa; cook 3
to 5 minutes or until onion softens. Stir in flour until well mixed, then
stir in water, vinegar, sugar, and pepper. Heat until thickened and bubbly.
Reduce heat to low . Gently stir in cooked potatoes and peas; simmer 5
minutes. Remove from heat and serve.
NOTES : Our version of this favorite salad substitutes low-fat turkey
kielbasa for the traditional ham or bacon.
Recipe by: Country Living (February 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 23,
1998
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