Guest guest Posted April 8, 1999 Report Share Posted April 8, 1999 Buster has placed 3 potato recipes in this file: Potato Gratin Roasted Mustard Potatoes Un-Fried French Fries Kathleen * Exported from MasterCook * Potato Gratin Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 106 Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Light vegetable oil cooking spray 3 medium baking potatoes -- thinly sliced 2 tablespoons all-purpose flour 1 medium onion -- trimmed, thinly sliced and separated into rings 1/8 teaspoon cayenne pepper 1 teaspoon paprika 1/2 teaspoon freshly ground black pepper 2 tablespoons freshly grated Parmesan cheese 1 small zucchini trimmed and thinly sliced 1/4 teaspoon ground nutmeg 1/2 teaspoon Spike seasoning 12 ounces evaporated skim milk 2 tablespoons chopped fresh parsley Serves 8 Preheat the oven to 400 degrees. Coat a 10-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil. A deceptively complex dish that's really quite simple to assemble, this gratin is comprised of layers of thinly sliced potato interspersed with onion rings, zucchini rounds, and spices. I use evaporated skim milk and a little flour to bind and moisten, and to add the richness usually derived from heavy cream. Layer a third of the potatoes over the bottom of the prepared gratin dish or pie plate, overlapping the slices in a spiral pattern. Over the potatoes, sprinkle 1 tablespoon of the flour and arrange the onion rings. Dust with the cayenne pepper and 1/2 teaspoon of the paprika. Layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper, and 1 tablespoon of the Parmesan cheese. Scatter the zucchini, dusting with the nutmeg and Spike seasoning. Top with a spiral layer of the remaining potatoes. Pour the evaporated milk over the gratin and add the remaining paprika and Parmesan cheese. Cover with aluminum foil and bake for 45 minutes. Remove the foil, lower the oven to 350 degrees, and bake for about 15 minutes more, until the top is golden brown. Remove the gratin from the oven and allow it to cool for 10 minutes. Garnish with the chopped parsley. Fat per serving 1 .9 grams. Calories per serving = 126 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Mustard Potatoes Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 101 Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Light vegetable oil cooking spray 4 tablespoons Dijon-style mustard 2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon chili powder 1/8 teaspoon cayenne pepper 16 each baby red potatoes Preheat the oven to 400 degrees. Spray a roasting pan 3 times to coat with the vegetable oil. Put the mustard, paprika, cumin, chili powder, and cayenne pepper in a large bowl. Whisk to blend. Prick the potatoes several times with the tines of a fork and add them to the bowl. Toss to coat the potatoes evenly. Pour the coated potatoes into the prepared roasting pan, leaving a little space between them. Bake for about 45 minutes to 1 hour, until the potatoes are fork tender. Serves 4. Fat per serving = 1.7 grams. Calories per serving = 137. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Un-Fried French Fries Recipe By : In the Kitchen with Rosie, by Rosie Daley Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large baking potatoes (about 2 3/4 pounds total) Light vegetable oil cooking spray 2 large egg whites 1 tablespoon Cajun spice These look almost as good as they taste. The Cajun spice lends a bright red hue to the crunchy surface, while the soft inside is snowy white. At half a gram of fat per serving (versus 16 grams for the same amount of the fried variety), you can munch away guiltlessly. Serve alongside a small bowl of reduced-calorie catsup. Preheat the oven to 400 degrees. Slice each potato lengthwise into 1/4-inch ovals, then slice each oval lengthwise into matchsticks. Coat a baking sheet with 3 sprays of the vegetable oil. Combine the egg whites and Cajun spice in a bowl. Add the matchstick potatoes and mix to coat. Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layer, leaving a little space between. Place the baking sheet on the bottom shelf of the oven. Bake for 40 to 45 minutes, until the fries are crispy, turning them every 6 to 8 minutes with a spatula so that they brown evenly. Serve immediately. Serves 4. Fat per serving 0.5gram. Calories per serving = 291. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.