| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Russet or baking potatoes |
| 2 |
|
Whole cloves peeled garlic |
| 1/4 |
c |
Chicken broth |
| 2 |
tb |
Green olivada |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Peel and cut potatoes into large chunks. Boil the potatoes with garlic for
20 minutes or until tender. Drain, return the potatoes to the saucepan and
mash with a ricer or masher with broth and olivada to taste; season well to
taste with salt and pepper.
Yield: 2 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6621
Posted to MC-Recipe Digest V1 #232
Date: Tue, 1 Oct 1996 14:27:36 -0400
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”