| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Seafood, Potatoes, Syd’s book |
2 |
Servings |
INGREDIENTS
| 4 |
|
New Red Potatoes * |
| 1 |
lb |
Bay Scallops, Fresh |
| 1 |
c |
Asparagus Strips ** |
| 1/2 |
|
Red & Yellow Bell Pepper *** |
| 2 |
|
Scallions, Thinly Sliced |
| 2 |
ts |
Minced Fresh Ginger |
| 1 |
ts |
Grated Lemon Zest |
| 1/4 |
c |
Fresh Lemon Juice |
| 1 |
ts |
Vegetable Oil |
| 2 |
ts |
Low Sodium Soy Sauce |
| 1/4 |
ts |
Fresh Ground Pepper |
INSTRUCTIONS
* Sliced 1/4 inch thick. ** Cut into Julienned strips. *** Large red and
yellow bell peppers, 1/2 of each, seeded and diced.
~------------------------------------------------------------------------
Heat oven to 350°F. Cut 2 pieces of parchment paper or aluminum foil, each
about 16" X 24"; then fold crosswise in half so each piece measures 12" X
16". Cut half heart from each folded piece to make a full heart when
unfolded. Place potatoes in small saucepan. Add cold water to cover and
salt water. Heat to boiling, then cook over medium heat 3 minutes. Drain
thoroughly. Open paper hearts and place potatoes in center of each heart
next to fold. Combine remaining ingredients in mixing bowl and spoon over
potatoes. Fold paper over and double fold edges to seal tightly. Place
packets on baking sheet and bake 30 minutes. Transfer packets to plates and
open. From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
A Message from our Provider:
“Having Truth decay? Brush up on your Bible!”