| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
July 1990 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 2 |
tb |
Beef broth |
| 1 |
|
Unpeeled large; (3/4 pound) russet |
|
|
; (baking) potato, |
|
|
; scrubbed well and |
|
|
; cut into |
|
|
; 1/4-inch-thick |
|
|
; slices |
| 1 |
|
Onion; sliced thin |
|
|
Coarse salt to taste |
INSTRUCTIONS
In a 1-cup glass measure combine the butter and the broth and microwave the
mixture at high power (100%) for 1 minute, or until the butter is melted.
In a small microwave-safe bowl or casserole arrange one third of the potato
slices, drained, in one layer, top them with one third of the onion slices,
and layer the remaining vegetable slices in the same manner. Pour the
butter mixture over the potato mixture and sprinkle the top with the salt
and pepper to taste. Microwave the mixture, three fourths covered with
microwave-safe plastic wrap, at high power (100%) for 10 to 12 minutes, or
until the potatoes are tender.
Serves 2.
Gourmet July 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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