| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Appetizers |
1 |
Servings |
INGREDIENTS
| 1 |
|
Fresh Idaho potato cut into inch slices Salt to taste (optional) |
| 1/4 |
c |
Taco sauce |
| 2 |
tb |
Chopped green chilies, drained Chopped green onion or sliced pitted ripe olives |
| 2/3 |
c |
Shredded Cheddar cheese |
INSTRUCTIONS
In microwave-safe pie plate or shallow baking dish arrange potatoes in
single layer. Sprinkle lightly with salt; brush with half of the taco
sauce. Cover loosely with plastic wrap; cook on High 4 to 5 minutes or
until potatoes are tender, rotating dish once. Brush with remaining taco
sauce; sprinkle with green onion and cheese. Re-cover; cook on High l/2 to
1 minute or until cheese is melted. Makes 2 snack servings. From the files
of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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