Potage

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Potage

vegetables, grains

1 lamb*
1 olive oil
1 garlic and cumin; to taste
1 oregano; to taste
1/2 lb package of lentils
1 ; water to cover lentils
1 cup rice
2 cup ; water
1 onion; sliced
1 olive oil
1 chutney (opt'l.) or
1 pickapepper sauce (opt'l.)

*Shank, neck, ground - whatever's available and inexpensive. Brown the lamb in olive oil. Season with garlic, cumin and oregano. Add lentils and water to cover the lentils. Simmer about 45 minutes. Add rice and 2 c. water; simmer until rice is done. Slice onion; saute in olive oil until brown. Serve rice and lentil mixture in a bowl garnished with the sauteed onions. Roberta writes that her children also like to season this with chutney or PickaPepper sauce. Roberta writes that the recipe is a variation on the Biblical "potage" in the story of Esau. From Roberta Dresser in Maryland to Barbara Chain on Prodigy, 09/23/92 @ 8:15 p.m. Typed for you by Cathy Harned.