| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine or butter (up to) |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Dried thyme leaves |
| 1/8 |
ts |
Pepper |
| 8 |
|
Or |
| 9 |
|
New red potatoes; quartered |
| 1 |
md |
Red bell pepper; cut into strips |
| 1 |
md |
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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