Mustard and wine potatoes

6 Servings

Ingredients

Quantity Ingredient
3 tablespoons Dijon mustard
1 cup Dry white wine
2 tablespoons Minced green onions
2 teaspoons Minced garlic
2 tablespoons Minced onion
2 teaspoons Paprika
1½ cup Cubed red potatoes; skins on
1½ cup Cubed russet potatoes; skins on

Directions

Preheat the oven to 350 degrees. Combine all ingredients except the potatoes in a large bowl. Add the potatoes and toss so the potatoes are well coated.

Place into a casserole dish and bake, uncovered, until the potatoes are soft and slightly crisp on the outside, about 45 minutes.

Serving size: ½ cup

Exchanges: Starch Exchange -- 1 Calories -- 89 Calories from Fat -- 4 Total Fat -- 0g Saturated Fat -- 0g Cholesterol -- 0mg Sodium -- 103mg Carbohydrate -- 18g Dietary Fiber -- 3g Sugars -- 3g Protein -- 3g Notes: Recipe for Friday, ⅝/98 In honor of Mother's Day, this week we are featuring seven delectable recipes from the cookbook Memorable Menus Made Easy, Robyn Webb's newest culinary collection of elegant dishes that will make every day a special occasion at home.

Make this Mother's Day memorable by preparing one or all seven of these recipes for a truly extraordinary celebration. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association MC formatted using MC Buster 2.0f & SNT on 5/9/98 Recipe by:

Posted to MC-Recipe Digest by Parb at PK <abprice@...> on May 9, 1998

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