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CATEGORY CUISINE TAG YIELD
Vegetables, Grains 4 Servings

INGREDIENTS

1 c Vegetable stock
1 Onion, chopped
2 Garlic cloves, minced
2 T Fresh basil
2 Baking potatoes, peeled cut
into 3/4" slices
2 c Plum tomatoes, seeded diced
mg Sodium

INSTRUCTIONS

Bring the vegetable stock to a boil in a medium saute pan. Add the
onion and cook, covered, until soft and translucent, about 15  minutes.
Add the garlic and cook for a minute, then add the tomatoes  and herbs.
Simmer, uncovered, for about 10 minutes, stirring  occasionally, until
thickened. Preheat oven to 350F. Place about  one-third of the tomato
sauce on the bottom of an 8-inch baking dish  or pie pan. Top with
potato slices sprinkled with a little salt and  pepper, then more
sauce, then potatoes, then salt/pepper. Bake for 45  minutes, covered,
until potatoes are cooked through. Sprinkle with  chopped parsley, if
desired, Cut into wedges and serve.  NUTRITIONAL INFORMATION per cup
147 Calories; >1g Fat; 0mg  Cholesterol;  Posted to Recipe Page 25 Aug
96

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 89
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 8.6mg
Potassium: 492.7mg
Carbohydrates: 20.2g
Fiber: 3.4g
Sugar: 1.9g
Protein: 2.8g


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