| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables |
2 |
Servings |
INGREDIENTS
|
|
Olive oil spray |
| 1 |
lb |
Red potatoes; washed and cut into 2-inch pieces |
| 2 |
ts |
Margarine or butter |
| 1/2 |
c |
Fat-free, low salt chicken broth |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat oven to 425 degrees and spray a lasagna-size baking pan. Add
potatoes and enough broth to make 1/2-inch liquid in the bottom of the pan.
DOt potatoes with margarine and sprinkle with salt and pepper to taste.
Bake 30 minutes, Liquid will be nearly evaporated and potatoes will be
brown. Serve on individual plates and pour remaining liquid over them.
Nutritional info per serving: 254 cal; 6g pro, 49g carb, 4g fat (15%)
Source: Dinner in Minutes column in Miami Herald, 4/4/96 formatted by Lisa
Crawford, 4/12/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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