| Dijon Mushroom Potatoes
4 medium baking potatoes, scrubbed
3/4 cup of water
1 onion, chopped
1/2 pound of mushrooms, sliced
1 green bell pepper, chopped
1 small carrot; shredded
1 tablespoon of soy sauce
1 tablespoon of Dijon mustard
1 tablespoon of cornstarch
Freshly ground pepper |
|
Preheat the oven to 350ºF. 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. from McDougall Prog. for Maximum Weight Loss Posted to fatfree digest by "Richard M. Swanson" <sharpy@sedona.net> on May 6, 1998 |
-