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| Recipe Archives |
| Submitted by: Janice Capaldi April 2002 Ingredients: 2 T olive oil 2 C onions sliced 1/4 Inch thick 2 lbs Potatoes (About 4 large baking potatoes) peeled & sliced 1/4 inch thick 1 lb tomatoes, chopped (about 3 large tomatoes) or 1 16 oz. can 1 8 oz. can tomato sauce 1 clove garlic, finely chopped 1/2 C fresh parsley, finely chopped 1/2 t oregano 1/2 t dried basil 1/2 t dried rosemary, crumbled optional: 8 oz. finely shredded mozzarella 1/2 C grated parmesean cheese 1 C Peppers, chopped red, green & yellow Prehaet oven to 375. Lightly oil a 9 x 13 baking pan Precook potatoes, boiled whole, peeled potaotes until tender & slice into 1/4 inch thick. Heat olive oil in large nonstick skillet, add onions & garlic and cook 5 minues, unil onions are tender. Remove from heat, stir in tomatoes, tomato sauce, parsley, oregano, basil & rosemary. Place a layer of potatoes in prepared 9 x 13 pan, spoon 1/2 of the tomatoe onion mixture evenly over the potaotes. Add another layer of potatoes & tomato/onion mixture. Top with 1/2 C grated parmesean. Optional: Sprinkle shredded mozzarella between layers of potatoes & tomatoe/onion mixture. Top with 1/2 C parmesean. Cover pan tightly & bake for 1 hour, or until potatoes are tender. DIRECTIONS: Cook the brown rice according to directions on the package. Stir fry peapods & tofu (cut into 1" cubes) until tender. Add soy sauce to taste. |
| Potatoes Cacciatore |