---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ROSEMARY POTATOES
  Categories: Diabetic, Side dish, Vegetables
       Yield: 4 sweet ones
  
       1 tb Virgin olive oil;
       2 cl Garlic; minced
       1 lb New potatoes;
     1/4 ts Salt;
     1/4 ts Pepper;
       1 ts Dried rosemary; crumbled
  
   In a large non-stick skillet, heat oil.  Add garlic
   and saute about 5 minutes.  Cut potatoes into 1″
   pieces.  Add to garlic and sprinkle with salt,  pepper
   and rosemary.  Toss.  Increase heat to medium, cover
   and cook about 15 minutes.  Recover and cook until
   potatoes are browned, about 4 minutes.
   Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1
   FAT EXCHANGE; CAL: 120; CHO: 0mg; CAR: 20g; PRO: 3g;
   SOD: 120mg; FAT: 4g;
   
   Source: Light & Easy Diabetes Cuisine by Betty Marks
   Brought to you and your via Nancy O'Brion and her
   Meal-Master
  
 -----

Plain Text Version of This Recipe for Printing or Saving