Potato Sante Fe

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* Exported from MasterCook *

 

Potato Sante Fe

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 118

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium potato -- cubed

1 medium onion -- sliced

1 cup TVP Flakes/Chunks

3/4 cup Chicken Not broth

1 teaspoon Butter Buds -- dry

26 ounces jarred Healthy Choice pasta sauce

14 ounces canned whole kernel corn

1 teaspoon chili powder

1/2 teaspoon cilantro

salt and pepper

 

Serving Size: 6

 

Place TVP in small bowl. In glass measuring cup heat chicken broth in

microwave oven, 1-2 minutes, remove and add dry Butter Buds Pour this over

TVP to rehydrate, set aside.

 

In large covered casserole microwave potatoes and onions until tender,

10-15 minutes, drain if water forms. In sauce pan pour pasta sauce, corn,

chili powder, cilantro, salt and pepper to taste. Add TVP mixture, simmer

for 10-15 minutes. Pour over the potato mixture. Bake in a 325 degree

oven for 40- 45 minutes.

 

Comment: I have found that any dish using TVP has better flavor if made the

day before. In this dish you would pour pasta mixture over potato mixture,

cover and refrigerate 12-24 hours. You may have to increase the baking

time 15 to 20 minutes.

 

(Chicken Not is a product of Dixie USA.)

 

Nutritional analysis: Calories 197, Fat 0.7, Cholesterol 0, Carbohydrate

30, Protein 43, Sodium 284.

 

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