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MSGID: 35174.fidonet_cooking@1:105/500 2d938539
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nacho Cheese Potato Slices
 Categories: Snacks
      Yield: 1 Batch
 
      4 md Potatoes; up to 6,
           - peeled & sliced
      1 lg Onion; chopped
      1    Green pepper; chopped
      1 bn Green onions; chopped
      1 c  Barbecue sauce
      1 c  Water
      1 ts Garlic powder
      1 ts Parsley flakes
      4 tb Taco seasoning
    1/4 ts Black pepper
      2 c  Cheese (cheddar,
           - mozzarella, or
           - combination of);
           - grated
 
  Peel and slice potatoes. Line cookie sheet with tin foil. Spray foil
  with non-stick spray (Pam). In large bowl, combine potatoes, green
  onions, green peppers, and white onions. Pour onto foil lined pan. In
  same bowl, mix barbecue sauce, water, and dry spices. Pour over top
  of potatoes. Bake in 400?F oven for 45 minutes. Turn and separate to
  ensure even cooking. Bake an additional 10 minutes or so. Baking time
  depends on how thick you slice the spuds. Sprinkle grated cheese on
  top of cooked potatoes, and continue cooking until cheese has melted
  and the edges become crispy. Let sit for about 4 to 5 minutes before
  serving to allow the cheese to set up a bit.
  
  Recipe by Sharon Stevens
 
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