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potatoes-anna recipe

Date: Wed, 3 Dec 1997 13:36:38 -0800
From: "Ruth C. Hoffman" (ruthhoff@ix.netcom.com)

                     *  Exported from  MasterCook  *

                Potatoes Anna (with Two Kinds of Potatoes)

Recipe By     : Ruth C. Hoffman
Serving Size  : 2    Preparation Time :1:00
Categories    : Entree                           Fatfree
                Low-Fat                          Main Dishes, Vegetarian
                Side Dishes                      Tested
                Vegetable Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      medium        potatoes -- peeled or unpeeled
   1      medium        sweet potato -- peeled or unpeeled
                        balsamic vinegar or broth for sauteing
   3                    garlic cloves -- chopped
   1      large         onion -- chopped
   1      tsp           Butter Buds=AE -- or other substitute
                        freshly ground pepper
                        parsley -- or
                        green onions -- for garnish

For best results, this dish requires a burner-to-oven pan or shallow
dish.  Slice potatoes thinly, keeping the two colors separate.  Chop
the onion and garlic.  Saute onions and garlic slowly in the balsamic
vinegar, taking care not to let the garlic burn, until they onions are
golden brown.  Remove from pan and set aside.  Spray the pan with
cooking spray, then arrange the white potato slices in the bottom of
the pan so they overlap slightly and cover the whole bottom of the
dish.  Spread the onions and garlic over the top, sprinkle with salt
and pepper, and then with the Butter Buds,
I-Can't-Believe-It's-Not-Butter, or other butter/margarine substitute.
(The goal is not glop, but just a gentle hint of rich flavor.)
Arrange the sweet potato slices on top, again overlapping them
slightly.  Salt and pepper, then spray very lightly with cooking
spray--just enough to encourage the top to brown, no more.

Cook over medium heat, 15 minutes or until lightly browned on bottom.
Meanwhile preheat the oven to 450 degrees.  Transfer the dish to the
bottom rack of the oven and bake for another 25 minutes or until
potatoes are tender, pressing down on the layers gently with a spatula
every so often.  Invert carefully onto a plate, garnish with parsley
or green onions, and cut into wedges to serve.  Serves 2 as a main
dish or 4 as a side dish.

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Serving Ideas : Serve with baked marinated tofu "steaks" & wedges of

NOTES : I adapted this from a recipe in the October, 1997 issue of
Good H ousekeeping by eliminating the fat (quite a bit of it).  It was
delicious --now I wish I'd made twice as much.  Original recipe called
for 6 white potatoes (about 2 lbs) and 4 medium sweet potatoes (aalso
about 2 lbs).  They only used 1 onion for that amount of potatoes, but
I like onions, so I used the whole onion for half the amount of

kwlacto lacto