| 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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