| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 6 | Servings | |
INGREDIENTS
| 12 | md | Red-skinned potatoes |
| 1/2 | c | Red wine vinegar |
| 2 | tb | Olive oil |
| 2 | Cloves garlic; pressed | |
| 3/4 | ts | Paprika |
| 3/4 | ts | Cumin powder |
| 1/8 | ts | Crushed red pepper |
| 1/2 | ts | Salt |
| 2 | ts | Parsley; minced (I used dried parsley flakes) |
INSTRUCTIONS
From: J Wendel <jwendel@REDSHIFT.COM> Date: Wed, 14 Aug 1996 09:22:55 -0700 Cut unpeeled potatoes in half. Bring a large pot of water to a boil and add potatoes. Cook until tender but not mushy, about l5 minutes. Meanwhile, make Moro Sauce by whisking together vinegar and oil in a small bowl. Add remaining ingredients. Whisk again. Pour over potatoes. Serve hot or at room temp. (from the MM database of Judi M. Phelps) EAT-L Digest 13 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”