3 medium russet potatoes, unpeeled, cut into 1" cubes
1 medium sweet potato, peeled, cut into 1" cubes
1 medium zucchini, cut unto 1" cubes
3 green onions and tops, sliced
1 1/4 cups skim milk, divided
1 tablespoon margarine
2 tablespoons flour
1 teaspoon Dijon-style mustard
1 teaspoon dried parsley leaves
1/4 teaspoon celery seeds
1/4 teaspoon dried rosemary leaves, crushed
salt and pepper to taste
Spray a 30x18 inch piece of heavy-duty aluminum foil with cooking spray.
Arrange potatoes, zucchini and onions in center of foil.
Heat 1 cup of milk and margarine to boiling. Mix flour and remaining 1/4 cup of milk; whisk into boiling milk mixture. Boil, whisking constantly, until thickened, about 1 minute. Remove from heat; stir in mustard and herbs. Season to taste with salt and pepper.
Pour sauce over vegetables. Fold foil over vegetables and seal edges to make packet. Place packet on grill over medium hot coals; grill, turning packet occasionally, until vegetables are tender. (About 35 minutes) Carefully open one end of foil packet, and transfer vegetable mixture to serving bowl.
Yields: 6 to 8 servings
Preparation time: about an hour
Roasted Potato Salad
Olive oil cooking spray
8-10 medium unpeeled potatoes, cut into eighths (about 8 cups)
salt and pepper to taste
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 cup frozen peas, thawed
1/2 cup thinly sliced celery
Dilled Mayonnaise Dressing (recipe follows)
lettuce, as garnish
4 rye rolls
Spray aluminum-foil-lined jelly roll pan with cooking spray. Arrange potatoes on pan in a single layer; spray generously with cooking spray and sprinkle lightly with salt and pepper. Bake at 400F until potatoes are browned, crusty, and tender, about 30 minutes. Cool to room temperature.
Combine potatoes, onion, bell peppers, peas and celery in a large bowl; spoon Dilled Mayonnaise Dressing over and toss. Serve in lettuce-lined bowls with rye rolls.
Yields: 4 servings
Preparation time: less than an hour
Dilled Mayonnaise Dressing
1/4 cup fat-free mayonnaise, or salad dressing
1/4 cup fat-free plain yogurt
2 tablespoons Dijon-style mustard
1 tablespoon lemon juice
2 cloves garlic, minced
1/2 teaspoon dried dill weed
Mix all ingredients. Refrigerate until serving time.
Yields: enough for 4 servings
Preparation Time: 15 minutes
Remember, if you are like I am, you're lactose intolerant. Don't forget those Lactaid pills. A reader advises me that the Lactaid does not do well if you boil it. You should probably use milk products, and provide people with the Lactaid pills if they happen to need them. Believe me, they'll know if they are lactose intolerant!
