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Recipe Name: Arequipena Potatoes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
3 Pound(s) Boiling potatoes, peeled
cut 1/4
dice
1/4 Pound(s) Feta cheese, crumbled
1/4 Pound(s) Anejo cheese, cut 1/4 dice
1 1/2 Teaspoon(s) Coarse sea salt
4 Tablespoon(s) Olive oil
1/2 Cup(s) Heavy cream or milk
1 Ancho pepper, stemmed
3 Green onions, dark green
parts only sliced thin
diagonal
Directions:
In a large mixing bowl, combine the potatoes, feta, anejo, salt, and 1
tablespoon of the olive oil. Toss to mix, and distribute the mixture
evenly in a shallow ovenproof casserole, glass or earthenware. Pour
the cream over the top and preheat the oven to 350 degrees. Halve the
ancho chile lengthwise and scrape out the seeds, being careful to keep
the two halves intact. Push the two halves of pepper into the potatoes
so that they are secure, like 2 little bowls, and fill each with an
equal amount of the remaining olive oil. Bake the dish for 1 to 1 1/4
hours, or until the potatoes are tender. When serving, spoon a little
of the hot pepper oil over the surface of the dish and scatter with
some of the sliced green onions. This recipe yields 6 to 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6225 broadcast
03-13-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com 03-13-1997 Recipe by: Susan Feniger and Mary Sue
Milliken Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 385
Calories From Fat: 169
Total Fat: 19.2g
Cholesterol: 36.7mg
Sodium: 782.3mg
Potassium: 1065.8mg
Carbohydrates: 43.3g
Fiber: 5.8g
Sugar: 3.5g
Protein: 11.8g


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