Recipe - Braised Dilled Potatoes And Peas

1 pound Red potatoes
2 teaspoon Olive oil
1 cup Defatted, lowsalt chicken
stock
1 cup Frozen tiny peas
2 tablespoon Fresh dill; chopped
(or 2 teaspoon dried)
Salt and pepper to taste

Wash potatoes and cut into 2inch pieces. On high heat, heat 1 teaspoon
olive oil in a nonstick saucepan large enough to hold potatoes in one
layer. Saute potatoes 1 minute. Add chicken stock, bring to a boil, cover,
lower heat to medium and simmer 15 minutes. (if pan becomes dry, add 1/4
cup more chicken stock) Add peas and dill and cook another minute or two,
until potatoes are cooked through. Add second teaspoon olive oil, salt and
pepper to taste. Toss well.

Nutritional info per serving: 329 cal; 11g pro, 60g carb, 6g fat (15%)
Exchanges: 3.7 bread, .6 meat, .9 fat

Source: Miami Herald 11/9/95 Pooh's Recipe dbase (lisa_pooh@delphi.com)
Submitted By "LISA CRAWFORD (POOH) IN PERRINE, FL" LISA_POOH@DELPHI.COM
On THU, 28 DEC 1995 180915 0500 (EST)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini