| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 | md | Baking potatoes; scrubbed |
| 3/4 | c | Water |
| 1 | Onion; chopped | |
| 1/2 | lb | Mushrooms; sliced |
| 1 | Green bell pepper; chopped | |
| 1 | sm | Carrot; shredded |
| 1 | tb | Soy sauce |
| 1 | tb | Dijon mustard |
| 1 | tb | Cornstarch |
| Freshly ground pepper |
INSTRUCTIONS
from McDougall Prog. for Maximum Weight Loss Preheat the oven to 350F. Prick potatoes in several places with a fork. Bake for 1 hour or until tender, or microwave on high power for 15 minutes, turning once. Let the potatoes rest while preparing the sauce. In a large saucepan place 1/4 cup of the water with the onion, mushrooms, green pepper, and carrot. Cook, stirring, until the vegetables are tender, adding a little more water if necessary. Meanwhile, combine the remaining ingredients in a bowl. Stir into the vegetable mixture and cook, stirring, until thickened. Serve the potatoes hot, passing the sauce separately. Serves 4. Posted to fatfree digest by "Richard M. Swanson" <sharpy@sedona.net> on May 6, 1998
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