Recipe - Herb And Caper Sauce

3 tablespoon Olive oil
1 teaspoon Dried rosemary
1 teaspoon Dried sage
5 Red potatoes
One half cup Chicken broth
One fourth cup Parmesan cheese
One fourth cup Romano cheese
Salt and black pepper

Heat olive oil in saute pan over medium heat. Stir in rosemary and sage.
Chop potatoes and add to saute pan. Cook about 5 minutes until golden, then
add broth. Simmer over mediumhigh heat 5 minutes. Stir in parmesan and
Romano cheeses and season with salt and pepper to taste. Cook another 2
minutes until cheese melts. Serve hot.

Approximately 810 minutes.

Per serving: 915 Calories; 56g Fat (54% calories from fat); 27g Protein;
79g Carbohydrate; 46mg Cholesterol; 1517mg Sodium

By Patty designwest@ameritech.net on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW #FF2028

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