| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Not, Sent |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or margarine |
| 5 |
lg |
Unpeeled potatoes; cut in 1/8" slices |
| 1 |
sm |
Onion; chopped |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
c |
Shredded mozzarella cheese |
| 1 |
|
8 oz can tomato sauce |
| 1 |
|
3.5 oz pkg sliced pepperoni |
| 2 |
lg |
Tomatoes; diced |
INSTRUCTIONS
In a 12-inch nonstick skillet, melt butter; remove from the heat. Arrange
potatoes on the bottom and up the sides of the skillet; sprinkle with
onion, salt and pepper. Cover and cook over low heat until the potatoes are
tender, about 20 minutes. Sprinkle with cheese; layer with half of the
tomato sauce, all of the pepperoni and tomatoes, and the remaining tomato
sauce. Cover and cook on low until the cheese is melted and the tomatoes
are heated through.
Recipe by: Quick Cooking - Premiere Issue
Posted to EAT-L Digest by The Taillons <taillon@ACCESS.MOUNTAIN.NET> on
Jan 24, 1998
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