MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Oven-Roasted Potatoes and Onions
  Categories: Diabetic, Vegetables, Vegetarian, Side dishes
       Yield: 6 servings
  
       6 lg Potatoes, quartered                 1 tb Fresh parsley, chopped
       6 md Onions, quartered                   1 tb Fresh basil, chopped
     1/3 c  Vegetable oil                       1 ts Fresh marjoram, chopped
       1 ts Black pepper                   
  
   Preheat oven to 375F.  Place potatoes & onions in shallow roasting
   pan. Combine oil & herbs & pour over the vegetables.  Toss & bake,
   uncovered for 1 hour, or till fork tender.  Turn occasionally to
   prevent sticking. Food Exchanges per serving:1 STARCH/BREAD EXCHANGE
   + 1 VEGETABLE EXCHANGE; + 1 FAT EXCHANGE
   “The Hamilton Spectator”, May 26, 1993
   Reposted 4 you and yours via Nancy O'Brion and her Meal-Master
  
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