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Vegetables Vegetables 1 Servings

INGREDIENTS

1 lb Idaho Potatoes
1 lb Parsnips
1/4 c Butter or margarine
1 Onion, diced
1 1/2 t Salt
1 t Paprika
1/2 t Freshly ground pepper

INSTRUCTIONS

In a 2-quart saucepan, bring two inches of water to a boil over high
heat. Meanwhile. peel the Idaho' Potatoes and parsnips; cut them into
I /2-inch cubes, and add them to the boiling water. Boil 10 minutes,
or until tender Drain well. In a 1 2-inch skillet over medium heat,
melt the butter. Add onion and cook about 5 minutes, stirring
occasionally. Add the potatoes and parsnips, salt, paprika, and  pepper
to the skillet, and cook 5 to 10 minutes longer over  medium-high heat,
stirring frequently, until the v egetables are  golden brown.  (Makes 6
servings)  From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 815
Calories From Fat: 418
Total Fat: 47.4g
Cholesterol: 6.8mg
Sodium: 3900.6mg
Potassium: 1999.6mg
Carbohydrates: 98g
Fiber: 25.8g
Sugar: 28.4g
Protein: 7.7g


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