| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Margarine or butter |
| 1/4 |
|
up to |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Garlic powder |
| 1/4 |
t |
Dried thyme leaves |
| 1/8 |
t |
Pepper |
| 8 |
|
Or |
| 9 |
|
New red potatoes, quartered |
| 1 |
|
Red bell pepper, cut |
|
|
into strips |
| 1 |
|
Green bell pepper, cut |
|
|
into strips |
INSTRUCTIONS
MICROWAVE DIRECTIONS: Place margarine in 2-quart microwave-safe
casserole. Microwave on HIGH for 30-45 seconds or until melted. Add
remaining ingredients; toss to coat. Cover tightly. Microwave on HIGH
for 8-10 minutes or until potatoes are tender, stirring once halfway
through cooking. CALORIES: 190 SODIUM: 340MG CHOLESTEROL: 0MG
FAT: 6G CARBOHYDRATE: 31G SAT: 1G From <Meals In Minutes>, a
Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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