| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or margarine |
| 2 |
lb |
Red potatoes; cut 1" pieces |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Fresh chives; minced or green part of scallion |
| 1 |
tb |
Fresh lemon juice |
| 1 |
ts |
Fresh grated lemon zest |
INSTRUCTIONS
Date: Fri, 3 May 1996 07:57:17 -0700 (MST)
From: Sandy Gamble <scg@indirect.com>
In nonstick skillet, melt butter over low heat. Add potatoes salt and
pepper; cover and cook, stirring occasionally, until tender, about 30
minutes. Remove from heat. Stir in chives, lemon juice and lemon zest.
Ready to serve in 40 minutes.
From Woman's World Magazine April 30, 1996. See recipe "Garlicky Stuffed
Steak" for complete menu.
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