| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Miamiherald, Vegetables, Diabetic, Lf |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Red potatoes |
| 1 |
ts |
Olive oil |
| 1 |
cl |
Garlic; crushed |
| 1/2 |
c |
Defatted, low-salt chicken stock |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Wash and thinly slice potatoes. This can be sone in a
food processor fitted with a slicing blade. Heat oil
in a non-stick skillet large enough to hold potatoes
in one layer. Add garlic and potatoes. Lower heat
and simmer 20 minutes or until stock is absorbed and
potatoes are soft. Add salt and pepper to taste.
Nutritional info per serving: 242 cal; 6g pro, 50g
carb, 3g fat(10%), 5.4g fiber, .4mg chol, 14mg sodium
Exchanges: .1 veg, 3 bread, .2 meat, .5 fat
Posted to MM-Recipes Digest V3 #225
Date: 18 Aug 96 20:02:37 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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