Recipes Included On This Page Irish Hot Pot Italian Parsley-Caper Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Irish Hot Pot Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium potatoes peeled and sliced thin 2 medium onions sliced thin 3 carrots -- scraped and sliced thin 1/4 cup cooked rice -- not instant 14 1/2 ounces peas with liquid -- (1 can) 20 ounces sausage links -- or ground chuck browned in amounts you like 15 ounces condensed cream of tomato soup -- diluted with a soup can of water -- (15-oz) Salt and white pepper -- to taste In a buttered, 4-quart casserole layer the potatoes, onions and carrots; season each layer as you go with salt and pepper. Sprinkle with rice, then the peas with their liquid and top with the meat. Pour the diluted soup over all. Bake, covered, in a 375-degree-F. oven for 1 hour. Remove cover, turn sausages and bake an additional hour, uncovered. Source : "ichef.com" Contributed to the FareShare Gazette by Chupababi in response to a request; 18 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 19g Fat (82.4% calories from fat); 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 322mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Italian Parsley-Caper Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup finely chopped Italian parsley 1 teaspoon finely chopped fresh thyme 1 teaspoon finely chopped fresh basil 1 teaspoon finely chopped fresh rosemary 2 tablespoons capers -- chopped 4 anchovies -- mashed in a mortar or bowl 1/2 lemon -- juice of 2 garlic cloves -- finely chopped 1 teaspoon red-wine vinegar 2 tablespoons olive oil -- (2 to 4 tablespoons) Mix together first 8 ingredients. Stir in vinegar; then gradually stir in oil until sauce reaches consistency of pesto. The sauce tends to separate after it stands, so do not put in too much oil. Contributed to the FareShare Gazette by Dancer^; 2 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; 7g Fat (86.1% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 186mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.