Garlic Potatoes With Caramelized Onions

How, then, may one know how to choose a mate? There are only two absolutely essential requirements: first, that the other person is also a Christian; second, that the two of you not only desire to but growingly give evidence of an ability to face, talk over, and solve problems together from God’s Word in God’s way. While socio-economic, ethnic, chronological, and other factors may rightly enter the picture as minor matters of preference, they are in no sense essentials. Indeed, they are icing on the cake.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Potatoes, Side dishes, Vegetables, Vegetarian	4	Servings

INGREDIENTS

2	lb	Red Potatoes, *Note
1	T	Olive Oil
1		Onion, Peel And Thin Sliced
2		Cloves Garlic, Finely Minced
1/2	t	Paprika
		Salt And Pepper, To Taste

INSTRUCTIONS

NOTE: Or Finnish yellow wax potatoes - don't use russets. Leave  skins
on and cut into bite-sized pieces  Bring a pot of salted water to a
boil and cook potatoes until soft  but not mushy. Drain and set aside.
Saute onions with olive oil over med heat until soft and golden  brown.
Add garlic and paprika and cook a minute longer. Add potatoes  and cook
over med-high heat until the potatoes brown. Season to taste  with salt
and pepper.  Jesse Cool is the author of Breakfast in Bed
(HarperCollins) and the  proprietor of Flea St. Cafe in Menlo Park, CA.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>  NOTES : Cal 174.1, Fat 3.6g, Carb 32.7g, Fib 3.3g,
Pro 4g, Sod 148mg,  CFF 18.1%. Recipe by: Delicious!, Oct 1997  Posted
to Digest eat-lf.v097.n326 by Reggie Dwork <reggie@reggie.com>  on Dec
25, 1997

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