| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Baby new potatoes |
| 2 |
tb |
Almond oil |
| 2 |
|
Jalapeno peppers; seeded & minced |
| 2 |
tb |
Grated ginger |
| 1/2 |
c |
Powdered almonds* |
| 2 |
tb |
Cilantro; minced |
|
|
Salt & pepper |
|
|
Lemon juice |
INSTRUCTIONS
Steam potatoes till just tender, about 15 minutes. Set them aside. Combine
oil, peppers, ginger, almonds & cilantro in a large bowl. Add potatoes &
toss till well coated. Season with salt & pepper & sprinkle with lemon
juice. Spear potatoes with cocktail sticks; arrange on a platter. Serve
hot, or keep warm in a 250F oven for up to 30 minutes. *To powder almonds,
place blanched almonds in a food processor & pulese until they are reduced
to a powder.
Date: 6/28/96 7:27 AM
From: dlassiter@atsva.com
MC-Recipe Digest V1 #133
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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