Recipe - Hot And Cold Leftovers

1 pound Frozen potato wedges
with skins
(about 4 cups)
One fourth cup Light sour cream
One fourth cup Prepared Italian dressing
(reduced calorie)
8 Lettuce leaves
12 ounce Deli roast beef
OR ham OR turkey
thinly cut or sliced up
2 md Tomatoes; cut into wedges
1 small Cucumber; cut or sliced up
1 small Red onion; cut or sliced up
1 cn (14 ounces) artichoke hearts
drained and halved

Heat oven to 450 degrees. Arrange potatoes on baking sheet; bake
until lightly browned and crisp, 20 to 25 minutes, as package
directs. Meanwhile, in small bowl mix sour cream and dressing to
blend thoroughly; set aside. Line four serving plates with lettuce.
Arrange beef, tomato, cucumber, onion and artichokes on lettuce,
dividing equally. Add hot potatoes to plates just before serving.
Accompany each serving with a small dish of sour cream mixture for
dipping and dressing.

Menu: Tomato Soup, Instant Vanilla Pudding with Toasted Sliced
Almonds

Nutritional Information Per Serving: 490 calories; 19 g fat; 90 mg
cholesterol; 330 mg sodium; 45 g carbohydrate; 7 g fiber; 34 g
protein.

Source: The Potato Board recipes@potatoes.com

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip