Date: Tue, 19 Apr 94 17:23:41 GMT
From: email@example.com (NANETTE BLANCHARD)
Here is a recipe from the May/June issue of Pillsbury Fast and
DIJON SWEET POTATOES AND GREEN BEANS
1 (8 to 10 oz) sweet potato, peeled, cut into 1/4-inch wide
4 oz fresh green beans, tips and strings removed
1 Tbsp Dijon mustard
1 Tbsp honey
1/4 tsp cornstarch
1/8 tsp dried dillweed
Heat grill. Cut 14-inch square sheet of heavy-duty foil. Place
sweet potato strips and green beans in center. In small bowl,
combine remaining ingredients; blend well. Drizzle over vegetables;
stir gently to coat. Wrap and seal securely with tight double folds.
Place foil packet on gas grill over medium heat or on charcoal
grill 4 to 6 inches from medium-high heat. Cook 20 to 25 minutes or
until vegetables are crisp-tender. Open packet; stir gently.
Serve immediately. Makes 4 (1/2 cup) servings.
OVEN DIRECTIONS: Heat oven to 425 degrees. Prepare vegetables
in foil packet as directed above. Bake at 425 degrees for 35-40
minutes or until vegetables are crisp-tender. Open packet; stir
gently. Serve immediately.
Nutritional Information: Per 1/2 cup serving, 80 calories,
0 g fat, 0 g chol, 125 mg sodium, 210% US RDA Vitamin A.