Grilled Onion Potatoes
8 medium Potatoes -- baking style
2 small Onions -- sliced
Salt and Pepper -- to taste
8 ounces Italian Salad Dressing, low calorie -- Zesty Style
Cut each potato into five slices. Place onions between slices and sprinkle with salt and pepper. Reassemble each potato; place on a double layer of heavy-duty foil (about 12-inches square). Pour about one ounce salad dressing over each potato. Wrap foil around potatoes and seal tightly. Grill, covered, over medium heat for 50 to 60 minutes or until potatoes are tender.
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Per Serving (excluding unknown items): 137 Calories; 3g Fat (18.8% calories from fat); 3g Protein; 26g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 231mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates
Note from Lucy: I'm going back to bed and I'll finish this post later in the day.
Update: It's about 6:20pm. and I'm finally able to sit down at the computer and add a little to my post. I have been playing taxi driver today, motoring Trixy off to girls camp and Bonnie and Aunt Mary off to the airport. On the way back I stopped and paid a couple of bills and visited over at the Bishops storehouse. TF and I went to Subway for dinner and now I'm home and I can relax and sit down at the computer for a few minutes. Ahhhhh.... While at the Bishops Storehouse, a couple of men came in from the Houston Food bank and took a tour of the Cannery/Storehouse complex. I was able to tag along and add a few comments when asked. I learned more about the partnership our church has with the food bank. It was quite interesting.
Last week, I cut a "Fridge Clip" out of the food section of the newspaper. I thought it was a great lesson to those of us that like to cook. The Fridge Clip is called: Lose a little liquid, gain intense flavor. Here's what it says:
"Reducing" is the term chefs use for cooking a liquid over a high enough heat to evaporate some fo the water, thereby reducing the volume of the liquid. The flavor becomes more concentrated, and the texture thickens.
Basically, any time you cook a liquid without covering the pan, you are reducing. In classic French cuisine, reduction turns stock into glace de viande (meat glaze). A gallon or so of chicken, beef or veal stock is strained and simmered until it has reduced to one or two cups of thick glaze. This adds incomparable richness to sauces. Newsday