| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
12 |
Servings |
INGREDIENTS
| 3 |
lb |
Small red skin potatoes, quartered (about 3 lbs) |
| 4 |
|
Garlic cloves, coarsely chopped |
| 2/3 |
c |
Grey Poupon or Country Dijon mustard |
| 1/2 |
c |
Fleischmann's margarine, melted |
| 1/4 |
c |
Chopped parsley |
INSTRUCTIONS
This recipe came in an insert (from Nabisco) in Restaurants and
Institutions magazine. It serves 12 but should be scaleable to 6 servings.
In lightly greased roasting pan, place potatoes and garlic; cover tightly
with foil. Bake at 350 degrees for 60 minutes or until potatoes are fork
tender.
Blend mustard, margarine and parsley; toss with hot potatoes. Bake,
uncovered, 15 minutes more. Serve immediately.
Source: Nabisco Posted to Kitmailbox by gigimfg@ix.netcom.com on Jul 5,
1997
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