| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Tiny new potatoes; scrubbed |
| 1/4 |
c |
Unsalted butter; cut in small pieces |
| 2 |
tb |
Hot Dijon-style mustard |
| 1 |
ts |
Dry mustard |
| 3 |
tb |
Mustard seeds |
| 2 |
tb |
Minced parsley |
INSTRUCTIONS
Peel off a thin strip of skin around center of each potato. Cook potatoes
in boiling water until tender. Drain, return to cooking pan & add butter.
Cover pan & let stand 5 minutes or until butter is melted. Stir potatoes to
coat with butter; add pepper, Dijon-style mustard, dry mustard, mustard
seeds & mix lightly. Place in an ovenproof dish; keep warm in a low oven
until serving. Sprinkle with parsley just before serving. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”