| previous | next |
Title: Potato Pizzazz Party
Categories: Potato Vegetable Diet Party
Yield: 8 Servings
| 10 | Russet potatoes, scrubbed | |
| 1 | c | Frozen peas |
| 1 1/4 | c | Nonfat, plain yogurt |
| 1/4 | c | Reduced-calorie mayonnaise * |
| Coarse salt and freshly ground black pepper | ||
| 1 1/2 | tb | Chopped fresh dill or mint |
| 10 | oz | White mushrooms, stems trimmed |
| 1 | tb | Fresh lemon juice |
| 1 | tb | Extra-virgin olive oil |
| 4 | Ripe plum tomatoes, seeded | |
| 1 | Red bell pepper, cored and seeded | |
| 3/4 | c | Coarsely chopped flat-leaf parsley |
* Reduce fat and cholesterol by using reduced-fat mayonnaise. Preheat oven to 375 degrees F. Peel 2 potatoes and cut in 1/4-inch dice. Place in a small saucepan, cover with water and add a pinch of salt. Bring to a boil, reduce heat and simmer for 4 to 5 minutes or until just tender. Drain and place in a bowl. Cook the peas in boiling water for 2 to 3 minutes, until tender. Drain and add to the potatoes. Combine 1/4 cup yogurt with mayonnaise and gently toss over the cooked potatoes and peas. Season with salt and pepper. With a rubber spatula, gently fold in the dill. Place in a pretty bowl and refrigerate, covered until time to serve. Wipe the mushroom caps with a damp paper towel and slice thinly. Toss with lemon juice and olive oil. Season with salt and pepper. Place in a pretty bowl and refrigerate, covered, until time to serve. Cut the tomatoes and bell pepper into 1/4-inch dice. Place the diced tomatoes, diced bell pepper, parsley and remaining yogurt in four individual pretty bowls (separately). Refrigerate until time to serve. Prick the remaining 8 potatoes with the tines of a fork and bake in oven for 1 hour and 15 minutes. When the skins are crispy and potatoes are baked through, place in a decorative basket covered with a large, pretty napkin to keep them warm. NOTE: When serving the potatoes from a basket, set a small, sharp knife on the side, so that your guests can slice their own potatoes down the center. Garnishes should be served with small spoons in six decorative bowls, arranged closely around the potatoes. Remember to chop the garnishes into small dice, so they set well into the potatoes.
Nutritional information per serving (with all garnishes): calories - 339, fat - 5 gms., cholesterol ~ 3 mgs. No diabetic exchanges were listed.
FROM: The September 25, 1994 Sunday Parade Magazine - Santa Rosa Press Democrat. Formatted to MM by Trish McKenna.
| previous | next |