| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Cookbook, Oregon, Potatoes |
4 |
Servings |
INGREDIENTS
| 4 |
|
Russet potatoes, to 5 |
| 2 |
|
Carrots, to 3 |
| 1/2 |
|
Onion |
|
|
Non-stick vegetable oil |
|
|
spray |
| 2 |
T |
Vegetable oil |
| 3 |
T |
Dry onion soup mix, to 4 |
| 3/4 |
t |
Lemon pepper |
| 1/2 |
t |
Seasoning salt |
| 4 |
T |
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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