Recipe - Very Moist Lemon Cake

6 Medium; fistsized potatoes
2/3 cup Olive oil
Three fourths cup Red wine vinegar
1 One half teaspoon Salt
Generous dose of fresh black
pepper pepper
3 Scallions; whites & greens,
finely minced
1 small Bell pepper; cut or sliced up very
thin
One fourth cup Parsley; finely minced
Chunks of ripe red tomato

submitted by: THID@VOYAGER.CO.NZ (Theresa, Tauranga, New Zealand)

SCRUB POTATOES, SLICE One half LENGTHWISE, THEN INTO VERY THIN SLICES. COMBINE
POTATO, OIL, VINEGAR & PEPPER IN A LARGE SAUCEPAN BRING TO BOIL, THEN COVER
& LOWER HEAT TO A SHY SIMMER. COOK UNTIL POTATOES ARE JUST TENDER (2030
MIN) REMOVE FROM HEAT, TRANFER TO A BOWL & CHILL THOROUGHLY BEFORE SERVING,
STIR IN SCALLIONS & PEPPER SLICES SERVE GARNISHED WITH PARSLEY & CHUNKS OF
TOMATO. POTATOES ARE COOKED IN THEIR MARINADE WHICH GIVES THEM AN UNUSUAL
FLAVOUR. THE TRICK IS TO SLICE THE POTATOES VERY THIN. 6 SERVINGS.

DAVE DAVIDG@CLAM.RUTGERS.EDU

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE 22 APRIL 1996

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