Potatoes Anna (with Two Kinds Of Potatoes)

There is a grave danger in ritual familiarity with holy matters, even if you are not a professional. It is all too easy to go spiritually brain-dead when the prelude begins, to “say” prayers rather than pray them, to use the cadence of a confession as a rhythmic anesthetic, to mindlessly mouth the words of great hymns and gospel songs, to nod off during the sermon, to glibly mouth evangelical creeds – and then imagine that we’re really spiritual.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	EntreÃ©, Fatfree, Low-fat, Main dishes, Vegetarian	2	Servings

INGREDIENTS

3		Potatoes, peeled or unpeeled
1		Sweet potato, peeled or
		unpeeled
		Balsamic vinegar or broth
		for sauteing
3		Garlic cloves, chopped
1		Onion, chopped
1	t	Butter Buds, or other
		substitute
		Salt
		Freshly ground pepper
		Parsley, or
		Green onions, for garnish

INSTRUCTIONS

For best results, this dish requires a burner-to-oven pan or shallow
dish. Slice potatoes thinly, keeping the two colors separate.  Chop
the onion and garlic.  Saute onions and garlic slowly in the balsamic
vinegar, taking care not to let the garlic burn, until they onions  are
golden brown. Remove from pan and set aside. Spray the pan with
cooking spray, then arrange the white potato slices in the bottom of
the pan so they overlap slightly and cover the whole bottom of the
dish. Spread the onions and garlic over the top, sprinkle with salt
and pepper, and then with the Butter Buds,
I-Can't-Believe-It's-Not-Butter, or other butter/margarine  substitute.
(The goal is not glop, but just a gentle hint of rich  flavor.) Arrange
the sweet potato slices on top, again overlapping  them slightly. Salt
and pepper, then spray very lightly with cooking  spray--just enough to
encourage the top to brown, no more.  Cook over medium heat, 15 minutes
or until lightly browned on bottom.  Meanwhile preheat the oven to 450
degrees.  Transfer the dish to the  bottom rack of the oven and bake
for another 25 minutes or until  potatoes are tender, pressing down on
the layers gently with a  spatula every so often. Invert carefully onto
a plate, garnish with  parsley or green onions, and cut into wedges to
serve. Serves 2 as a  main dish or 4 as a side dish.  Serving Ideas :
Serve with baked marinated tofu "steaks" & wedges of  toma=  NOTES : I
adapted this from a recipe in the October, 1997 issue of  Good H=
ousekeeping by eliminating the fat (quite a bit of it).  It  was
delicious= ~-now I wish I'd made twice as much.  Original recipe
called for 6 white = potatoes (about 2 lbs) and 4 medium sweet
potatoes (aalso about 2 lbs). = They only used 1 onion for that  amount
of potatoes, but I like onions, so= I used the whole onion for  half
the amount of potatoes. Recipe by: Ruth C. Hoffman  Posted to fatfree
digest V97 #284 by "Ruth C. Hoffman"  <ruthhoff@ix.netcom.com> on Dec
3, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 301 Calories From Fat: 8 Total Fat: <1g Cholesterol: <1mg Sodium: 196.2mg Potassium: 1570.8mg Carbohydrates: 65.8g Fiber: 8.9g Sugar: 6.2g Protein: 9.6g