Name: Braised Dilled Potatoes and Peas
Ingredients: 1 lb Red potatoes; 2 ts Olive oil; 1 c Defatted, low-salt chicken stock; 1 c Frozen tiny peas; 2 tb Fresh dill; chopped; (or 2 ts dried); Salt and pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Vegetables	2	Servings

INGREDIENTS

1	lb	Red potatoes
2	ts	Olive oil
1	c	Defatted, low-salt chicken stock
1	c	Frozen tiny peas
2	tb	Fresh dill; chopped
		(or 2 ts dried)
		Salt and pepper to taste

INSTRUCTIONS

Wash potatoes and cut into 2-inch pieces.  On high heat, heat 1 teaspoon
olive oil in a nonstick saucepan large enough to hold potatoes in one
layer.  Saute potatoes 1 minute. Add chicken stock, bring to a boil, cover,
lower heat to medium and simmer 15 minutes. (if pan becomes dry, add 1/4
cup more chicken stock) Add peas and dill and cook another minute or two,
until potatoes are cooked through. Add second teaspoon olive oil, salt and
pepper to taste.  Toss well.
Nutritional info per serving: 329 cal; 11g pro, 60g carb, 6g fat (15%)
Exchanges: 3.7 bread, .6 meat, .9 fat
Source: Miami Herald 11/9/95 Pooh's Recipe dbase (lisa_pooh@delphi.com)
Submitted By "LISA CRAWFORD (POOH) IN PERRINE, FL" <LISA_POOH@DELPHI.COM>
On THU, 28 DEC 1995 180915 -0500 (EST)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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