MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Oven-Roasted Potatoes and Onions
Categories: Diabetic, Vegetables, Vegetarian, Side dishes
     Yield: 6 servings

     6 lg Potatoes, quartered                 1 tb Fresh parsley, chopped
     6 md Onions, quartered                   1 tb Fresh basil, chopped
   1/3 c  Vegetable oil                       1 ts Fresh marjoram, chopped
     1 ts Black pepper

 Preheat oven to 375F.  Place potatoes & onions in shallow roasting
 pan. Combine oil & herbs & pour over the vegetables.  Toss & bake,
 uncovered for 1 hour, or till fork tender.  Turn occasionally to
 prevent sticking. Food Exchanges per serving:1 STARCH/BREAD EXCHANGE
 + 1 VEGETABLE EXCHANGE; + 1 FAT EXCHANGE
 "The Hamilton Spectator", May 26, 1993
 Reposted 4 you and yours via Nancy O'Brion and her Meal-Master

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