* Crossposted from: [MME] Gourmet
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Potato Crisps
 Categories: Low-fat, Snacks, Indian
      Yield: 8 appetizer
 
      2 lb Potatoes; peeled
      2 ts Olive oil
    1/4 ts Ground turmeric
    1/2 ts Ground cumin
    1/2 ts Ground coriander
    1/2 ts Red pepper powder
    1/4 ts Salt
           Black pepper
 
  The fragrant hit of turmeric, cumin, coriander and red pepper powder
  adds a delectable touch to these crispy oven-fried potatoes. They are
  delicious as part of a meal or as a snack and are a favorite Indian
  treat.
  
  Preheat oven to 425 degrees.  Slice the potatoes lengthwise into
  1/2-inch slices.  Cut the slices lengthwise into 1/2-inch-wide fries.
  Soak the potatoes in cold water for 5 minutes.  Drain the potatoes
  and dry thoroughly between dish towels.
  
  In a bowl, combine the oil, turmeric, cumin, coriander and red pepper
  powder.  Add the potatoes and toss to coat. Arrange the potatoes in a
  single layer or a non-stick baking sheet. Bake in the oven for 20
  minutes or until the potatoes start to brown.  Remove the baking
  sheet from the oven.   Turn the potatoes over and bake them for 15 to
  20 minutes more or until the potatoes are cooked and have a deep
  golden-brown crust. Remove from oven.  Sprinkle with salt and black
  pepper; if desired. Serve immediately.
  
  Yield:  8 appetizer servings or 4 main course servings
  
  95 calories per serving: 2 g protein 1 g fat 19 g carbohydrate 8 mg
  sodium 0 mg choleserol
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pasta in Southwestern Sauce
 Categories: Sun-dried, Low-fat, Pasta
      Yield: 2 servings
 
           -DIANE ENGLISH (CRHN32B)
    1/4 c  Dry sherry
      1 ts Olive oil
      1 tb Garlic; minced
    1/4 c  Shallots; minced
      4    Oil-pk sun-dried tomatoes;
           -drain, chop coarse
      2 tb Pickled jalapenos; chop
           -fine
      2 lg Ripe tomatoes; seed, chop
    1/2 lb Fresh pasta of choice
      2 tb Fresh basil; chop
      2 tb Fresh parsley; chop
 
  In a heavy skillet over med-high heat, heat sherry and oil to
  bubbling; add garlic and shallots. Saute, stirring, for 3 minutes;
  add sun-dried tomatoes, jalapeno peppers and regular tomatoes. Reduce
  heat to low and cook, stirring occasionally, for 20 minutes While
  tomato-pepper sauce is simmering, bring a large pot of water to a
  boil and cook pasta for 3 to 5 minutes or until tender, stirring
  frequently to prevent sticking. Drain pasta well and rinse briefly in
  hot water to remove excess starch. Drain again. (wrv) Place pasta in
  skillet. Sprinkle in basil and parsley. Toss well with sauce and
  serve immediately.
 
MMMMM
... Sincerely yours Gigi
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