Newsgroups: rec.food.recipes Path: swen.emba.uvm.edu!cam-news-feed2.bbnplanet.com!news.bbnplanet.com!news.enteract.com!newsfeed.enteract.com!feed1.news.erols.com!infeed1.internetmci.com!newsfeed.internetmci.com!miwok!taunix!arlene From: "Doreen Randal" Subject: Layered Apricot Potatoes Sender: arlene@taranto.com (none) Message-ID: Approved: arlene@taranto.com Date: Sun, 27 Jul 1997 16:01:32 GMT Reply-To: "Doreen Randal" Organization: clear.net.nz Followup-To: poster Lines: 38 I made this for dinner to night and served it with cold corned beef and peas and very finely sliced carrots. It was really tasty. LAYERED APRICOT POTATOES Source:-Chef Graham Wilkinson 4 medium potatoes, scrubbed well and finely sliced 1/2 cup chopped dried apricots 3 spring onions 1/2 cup water 2 Tbs sweet chili sauce 1 Tbs balsamic vinegar 1 Tbs butter Lots of ground black pepper Lightly oil an ovenproof baking dish. Arrange the potato slices in layers across the dish. Sprinkle the apricots and onions over the top and cover with the rest of the potato slices. Mix the water, chili sauce and vinegar and pour over the top. Dot with butter and add the black pepper. Cover and bake at 180 C for 40-50 minutes or until the potato is tender. Uncover and grill until golden. Enjoy, Doreen Doreen Randal Wanganui New Zealand ~~~ rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions go to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.