| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cookbook, Oregon, Potatoes | 4 | Servings | |
INGREDIENTS
| 4 | md | Russet potatoes; (to 5) |
| 2 | Carrots; (to 3) | |
| 1/2 | Onion | |
| Non-stick vegetable oil spray | ||
| 2 | tb | Vegetable oil |
| 3 | tb | Dry onion soup mix; (to 4) |
| 3/4 | ts | Lemon pepper |
| 1/2 | ts | Seasoning salt |
| 4 | tb | Margarine |
INSTRUCTIONS
Clean potatoes. Slice unpeeled potatoes lengthwise into 1/2-inch spears. Peel and slice carrots into spears. Peel and slice onion into 1/4-e-inch thick rings. Spray a 12 x 24-inch piece heavy duty foil with non-stick vegetable oil spray. Cover foil with oil, then layer with potatoes, carrots and onion. Sprinkle with soup mix, lemon pepper and seasoning salt. Dot with margarine. Bring edges of foil together and fold to make leakproof packet. Place on rack of barbecue 4 to 5-inches above coals. Cook until potatoes are tender about 1 hour or bake in a 400 degree oven for about 1 hour. Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0 Scanned and Busted by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)
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