| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Lombard |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Leeks; julienned |
| 2 |
|
Potatoes; baked |
|
|
Fat-free sour cream; for accompaniment |
|
|
Scallions; chopped, for accompaniment |
INSTRUCTIONS
From: Linda Brock <mcgimp@dmi.net>
Date: Sun, 14 Jul 1996 17:54:38 -0600
Recipe By: Lombardo & Bui "Cheap Thrills Cuisine" S-R 7/10/96 adapted
Bake potatoes and refrigerate at least one hour. Blanch leeks, refresh in
cold water, drain, then press very dry. Peel potatoes, shred, and mix with
leeks. Heat a non-stick skillet and add potato mixture, flattening to fill
pan. Fry until bottom is crisp and brown (use broth for this press if
necessary to prevent sticking). Remove pan from heat, cover with a plate,
and flip over so potato falls on plate. Slide potato back in pan and cook
on other side until crisp. Serve with sour cream or plain yogurt, and
scallions to top.
Per serving: 40 Calories; 0g Fat (2% calories from fat); 1g Protein; 9g
Carbohydrate; 0mg Cholesterol; 5mg Sodium
fatfree digest V96 #195
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”