| 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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