Date: Sat, 03 May 1997 09:50:08 -0500
From: Terry and Kathleen Schuller (firstname.lastname@example.org)
My husband decided that he likes having a potato and topping for a main
dish. We've been experimenting with various toppings. The other night I
tried this McDougall recipe and served it with fresh pineapple and warm
bread. This is a good choice for a fast afterwork meal.
* Exported from MasterCook *
Dijon Mushroom Potatoes
Recipe By : McDougall Program for Maximum Weight Loss
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes, Vegetarian Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium baking potatoes -- scrubbed
3/4 cup water
1 each chopped onion
1/2 pound mushrooms -- sliced
1 each green bell pepper -- chopped
1 small carrot -- shredded
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 tablespoon cornstarch
freshly ground pepper
Preheat the oven to 350 degrees F. 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
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.
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