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3...,
Seasoned Potato Wedges
4 smalI russetpotatoes(S to 7 o_each)
Cut each potato into 8 wedges. Arrange wedges skin-sides-
2 to 3 teaspoons o liveoil
downin 13 x 9-inch glass baking dish. Brush wedges with oil
11/2ro 2 teaspoons seasonedsalt orgarlic salt
Sprinkle evenly with salt. Place dish in oven on rack position # 3.
Speed Cook Method: Set SPEED COOK 1 for 18minutes.
Bake for 15 to 18 minutes, or untilpotatoes are tender. Let stand
for 5 minutes before serving.
Conventional
Method: Heat oven to 400°E Prepare as direct-
ed. Bake for 30 to 35 minutes, or until potatoes are tender and
golden brown. Let stand for 5 minutes before serving.
4 servings
Per Serving:
Exchanges:
Calories:
130
Cholestero]: Orng
15 Starch/Bread
Protein:
3g.
Sodium:
610g.
5 Fat
TotalBarbohydrate:25g
Calcium:
13rag.
Total Fat:
2.5g.
Pea Pods,Carrots & Pineapple
2 cupsfrozensugarsnappeas(Soz)
In l 1/2quartcasserole, combinepeas, carrotsandpineapple.
2 cupsfrozenslicedcarrots(8oz)
In small bowl combine reserved syrup, butter, salt and allspice.
I c_n(81/aozJcr_shedpineappIeinheavysyrupor
Pour mixture over pea mixture. Cover. Place casserole in oven on
juice,drained (reserve 2 tablespoons s yrup}
rack position # 3.
2 tablespoonsburterormargarine,melted
SpeedCookMethod:SetSPEEDCOOKlfor2Ominutes.
I/4 teaspoonsalt
Bakefor 15to20minutes,
oruntilvegetablesaretender-crisp,
1/_ teaspoon ground allspice
stirringafter lOminutes.LetstandforSminutesbeforeserving.
Stir before serving.
Conventional?clethod:
Heat oven to 350°15Prepare asdirect-
ed. Cover. Bake for 30 to 35 minutes, or until vegetables are
tender-crisp. Continue as directed.
4 to 6 servings
Per Serving:
Exchanges:
Calorfes:
BO
Chofesterot: _Omg.
_ Vegetable
Protein:
2g.
Sodium:
150g.
.5 Fruit
TotalCarbohydrate: 1 0g.
Calcium:
39rag.
1 Fat
TotalFat:
4g.
Pork Chop
Oven
Meal Chart:
(Set SPEED
COOK
1 for 23 minutes)
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