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CATEGORY CUISINE TAG YIELD
Vegetables Canadian Vegetables 8 Servings

INGREDIENTS

3 lb Baking potatoes, about 6
2 T Fresh rosemary, chopped
2 T Olive oil
3 Garlic cloves, minced
1 1/2 t Salt
3/4 t Pepper

INSTRUCTIONS

Scrub potatoes; cut in 1/4-inch thick slices and place in bowl.
Combine rosemary, oil, garlic, salt and pepper; toss with potatoes.
Spread on nonstick or foil-lined baking sheet. Roast in 375F 190C
oven, stirring occasionally, for 40-45 minutes or until tender. Broil
for 2 minutes or until golden.  Per Serving: about 155 calories, 3 g
protein, 4 g fat, 29 g  carbohydrate  Dinner Menu:  Pizza Primavera
Lamb with Olive Pepper Tapenade Roast Potato Slices  Mushroom, Fennel
and Parmesan Salad Upside-Down Pear Gingerbread  Source: Canadian
Living magazine [Mar 95] Presented in an article by  Bonnie Stern
Recipes from Canadian Living Test Kitchen  [-=PAM=-]  
PA_Meadows@msn.com  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 164
Calories From Fat: 31
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 446.6mg
Potassium: 726.2mg
Carbohydrates: 30.3g
Fiber: 3.9g
Sugar: 1.3g
Protein: 3.5g


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