Page 126 - 16-6 June 5 2019

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PARSLEY POTATOES

"These potatoes are so good and are great with
rib eye steaks."

Side Dishes

Bulletin

INGREDIENTS DIRECTIONS:
1 1/2 pounds new red potatoes Peel a strip of skin from around the center of
1 tablespoon vegetable oil each potato, place the potatoes in cold water.
1 onion, chopped Set aside.
1 clove garlic, crushed Heat oil in a large skillet over medium high
1 cup chicken broth heat. Saute onion and garlic for 5 minutes or
1 cup chopped fresh parsley until tender. Pour in broth and 3/4 cup of the
1/2 teaspoon ground black pepper parsley; mix well. Bring to a boil.
Place the potatoes into a large pot full of salted
water. Bring the water to a boil; then reduce
Prep heat. Simmer covered, for 10 minutes or until
15 m the potatoes are tender.
Cook Remove potatoes with a slotted spoon to a
15 min serving bowl. Sprinkle the black pepper into the
Ready In skillet and stir.. Pour the peppered sauce over
30 m potatoes and sprinkle with remaining parsley.

CORRECTION: In last week's Low Carb Ice Cream Cheesecake recipe, the recipe for the crust was
omitted: Crust - 1 1/2 cup ground almonds, 1 1/2 Tablespoons sugar substitute, 1 1/2 Tablespoons
oil. Mix all ingredients and press into a 9" round baking pan. Bake on 350 for 10 minutes.
Also for the Low Carb Cheese balls recipe, you need to "refrigerate for a few hours or overnight,
until mixture is ¿rm" before you form balls. :e apologize for the errors.

Y-1 # 0'' /$) ǚǔǛǻǖǛǚǻǓǔǕǖ ȗ .ȭ2$'' 0'' /$)ǻ *( June 5 '19