| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Niger |
Toohot09 |
6 |
servings |
INGREDIENTS
| 3 |
lb |
Red-skinned potatoes; quartered |
| 6 |
|
Bacon slices; chopped |
| 3 |
|
Celery stalks; diced |
| 2 |
|
Jalapeno chilies; minced |
| 6 |
|
Green onions; chopped |
| 1 |
ts |
Ground cumin |
| 1 |
tb |
Brown sugar |
| 1/4 |
c |
Cider vinegar |
| 1/2 |
c |
Chicken or vegetable stock |
| 1 |
pn |
Cayenne pepper |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Chopped fresh cilantro |
INSTRUCTIONS
Steam potatoes until just tender. Meanwhile, cook bacon in large skillet
until crisp. Using slotted spoon, transfer bacon to paper towels and drain.
Pour off all but 2 tablespoons drippings from skillet. Add celery to
skillet and saute until softened. Add jalapeno, green onions, cumin and
sugar and stir 1 minute. Add vinegar, broth and cayenne pepper. Bring to
boil. Combine warm potatoes and bacon in large bowl. Add hot dressing and
toss to coat. Season to taste with salt and pepper. Add cilantro and toss
again. Serve warm. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-1E07 broadcast 10-27-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-27-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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