| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Potatoes, Vegetable |
4 |
Servings |
INGREDIENTS
| 4 |
|
Potatoes, sliced 1/4" thick |
| 2 |
|
Onion, sliced 1/4" thick |
| 3 |
t |
Marjoram, or MORE to taste |
| 1 1/2 |
t |
Salt, or MORE to taste |
| 1/4 |
c |
Butter or margarine, or MORE |
|
|
to taste |
|
|
Pam or other non-stick spray |
INSTRUCTIONS
DIRECTIONS FOR BARBECUING 1. Scrub and slice potatoes, (with or
without the skin). 2. Peel and slice onions. 3. Prepare outdoor grill
for barbecuing. 4. Spray the bottom of a large sheet of heavy-duty
foil with Pam., mix first 4 ingredients in layers; dot with butter or
margarine. 5. Fold foil over vegetables and seal. 6. Place packet
directly on top of medium to low coals, SEAM SIDE down. Be careful not
to burn the potatoes. If they are too close to the heat or it's too
hot they will burn. 7. Cook 40 to 50 minutes until potatoes and onions
are tender, turning once half way through cooking time. 8. You can
check for doneness by piercing potatoes with a fork. Serves 4
DIRECTIONS FOR OVEN Preheat oven to 400 degrees F. In 9" by 9" baking
pan, combine ingredient. Cover pan. Bake 40 minutes or until
vegetables are tender. Per serving: 342 Calories; 12g Fat (30%
calories from fat); 7g Protein; 55g Carbohydrate; 31mg Cholesterol;
934mg Sodium NOTES : Great for summer and outdoor cooking. Can be
cooked on B.B.Q. or in the oven. I use more marjoram, salt and butter.
Recipe by: Vicki Wiltshire Posted to MC-Recipe Digest V1 #572 by
"Wiltshire's" <wilshire@cyberg8t.com> on Apr 16, 1997
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”