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