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Potato Topping

For Richard and Julia:
Dijon Mushroom Potatoes from McDougall Prog. for Maximum Weight Loss

4 medium baking potatoes, scrubbed
3/4 cup water
1 onion, chopped
1/2 pound mushrooms, sliced
1 green bell pepper, chopped
1 small carrot, shredded
1 Tb. soy sauce
1 Tb. Dijon mustard
1 Tb. cornstarch
Freshly ground pepper

Preheat the oven to 350F. Prick potatoes in several places with a fork.
Bake for 1 hour or until tender, or microwave on high power for 15 minutes,
turning once. Let the potatoes rest while preparing the sauce.

In a large saucepan place 1/4 cup of the water with the onion, mushrooms,
green pepper, and carrot. Cook, stirring, until the vegetables are tender,
adding a little more water if necessary.

Meanwhile, combine the remaining ingredients in a bowl. Stir into the
vegetable mixture and cook, stirring, until thickened. Serve the potatoes
hot, passing the sauce separately. Serves 4.

Hope's this makes potatoes more interesting!   Patty