1 cup flour
1 cup warm water
2 teaspoons cream of tartar
1 teaspoon oil
1/4 cup salt
food coloring
Monday, May 24, 2010
Sunday, May 9, 2010
Lipton Onion Soup Baked Potatoes
3 1/2 to 4 pounds of potatoes
1/2 cup olive oil (I use much less than this)
1 pack onion soup mix
1 cup Parmesan cheese (not shredded - must be hard grated shake stuff)
fresh ground pepper-optional
Put the oil, soup, and cheese in a gallon zip lock bag. Cut the potatoes into chunks about 1 inch sized. Dump those in the zip lock bag with the other ingredients and shake or roll to coat the potatoes. Bake in a 9 x 12 pan for about 35 minutes at 425 degrees.
1/2 cup olive oil (I use much less than this)
1 pack onion soup mix
1 cup Parmesan cheese (not shredded - must be hard grated shake stuff)
fresh ground pepper-optional
Put the oil, soup, and cheese in a gallon zip lock bag. Cut the potatoes into chunks about 1 inch sized. Dump those in the zip lock bag with the other ingredients and shake or roll to coat the potatoes. Bake in a 9 x 12 pan for about 35 minutes at 425 degrees.
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