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Essential cookware

Wine

 

Walnut-stuffed Potatoes

Ingredients:

  • 30 baby red tomatoes, boiled
  • 3/4 cup of low fat sour cream
  • 60 small sprigs of dill
  • salt and pepper
  • 60 walnuts halves, toasted

Directions:

  1. Cut the boiled potatoes in half.
  2. Scoop out the insides of the potatoes.
  3. Mash the potato insides with sour cream.
  4. Refill each half of the potato with the sour cream mix.
  5. Add salt and pepper.
  6. Place a walnut and dill in the center of the potato

 

 

 

Seasoned Fried Potatoes

Ingredients:

  • Four or five medium potatoes, brushed and rinsed in hot water
  • 2 tbsp. seasoned salt
  • 2 tbsp. olive oil
  • 1 tbsp. garlic salt
  • 1 c. shredded mozzarella cheese (optional)

Directions:

  1. Slice potatoes into 1/2 –inch cubes, leaving skin on.
  2. Add oil to large frying pan over medium heat.
  3. Add potatoes to pan and sprinkle with seasoned salt and garlic salt.
  4. Cover and cook until no longer crunchy (around 25 minutes).
  5. When done, top with cheese (optional) and serve.

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