| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 6 | Servings | |
INGREDIENTS
| 3 | Baking potatoes | |
| Oil; prefer canola or corn | ||
| 3/4 | c | Green chilis roasted/chopped |
| 3/4 | c | Monterey jack cheese; grated |
| 1/3 | c | Red onion; chopped |
| 1 | c | Half-and-half |
| Salt & Pepper to taste | ||
| Nutmeg |
INSTRUCTIONS
Prepare the smoker for barbecuing, bringing the temperature to 200-220 degrees F. Slice the potatoes into chunks about 1 inch thick. Coat each chunk with oil. Place the potatoes on a small grill rack, transfer them to the smoker, and smoke for 50 to 75 minutes, or until they are partially cooked and well perfumed with smoke. When the potatoes are cool enough to handle, slice them thinly. Preheat the oven to 350 degrees F and grease a baking dish. Layer one-third of the potatoes with about one-third of the chile, cheese, onion, half-and-half, salt, and pepper. Repeat the layers until all the ingredients are used. Dust liberally with nutmeg. Bake, uncovered, for 40 minutes. Uncover the dish and bake for an additional 10 minutes, or until the potatoes are meltingly tender. Serve warm. Source: "Smoke & Spice" by Cheryl Alters Jamison and Bill Jamison Date: Wed, 26 Jun 1996 22:05:12 GMT From: Linda Place <placel@worldnet.att.net> MC-Recipe Digest #130 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”