| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Potatoes; diced |
| 1 |
lg |
Onion; diced |
| 4 |
c |
Water |
| 1/3 |
c |
Oil |
| 1/4 |
c |
Minced pasley |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Source: Spice and Spirit
Use: 4 Quart pot
Yields: 6 servings
Place all ingredients in a 4 quart pot. Cook uncovered over moderate heat
30 to 40 minutes, or until potatoes are soft, stirring occasionally. With
wooden spoon, press some potatoes against sides and bottom of pot to break
into small pieces.
Serve hot.
Posted to JEWISH-FOOD digest by HKS94@aol.com on Dec 5, 1998, converted by
MM_Buster v2.0l.
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