Does anyone have an Excel sheet for figuring out points in a recipe
that you could share with me?

Veronica

Does anyone have an Excel sheet for figuring out points in a recipe
that you could share with me?

Veronica

How many servings in the deep dish pizza casserole?

Just a few liines of indroduction, I am a dis-abled recogonized master
Chef I have long watched this site and enjoyed many of the recipes, I
am in the process of converting many of my recipes and once the numbers
are figured out I will post them . Since I enjoy healthy eating I
really enjoy this group and want to take the time to thank all who have
posted here.

* Exported from MasterCook *

Domatokeftedes - Tomato Patties from Santorini - 2 pts, 15g carbs, 3g fiber

Recipe By     :The Foods of the Greek Islands by Agliaia Kremezi
Serving Size  : 7     Preparation Time :0:00
Categories    : Greek                           LowerCarbs
                 Spicy                           Veggie
                 WW

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2             pounds  ripe tomatoes
   6                     sun-dried tomatoes -- dry packed
   3        tablespoons  olive oil -- plus more for frying
      1/2           cup  chopped onion
   3             cloves  garlic -- minced
   1 1/2      teaspoons  Aleppo pepper -- (1 to 2 teaspoons, to taste) OR 1/2 to
1 t. crushed red
pepper flakes
   1                cup  chopped flat-leaf parsley -- fresh
   1                cup  finely chopped green onions -- white and most of the
green parts
   2        tablespoons  all-purpose flour
   1           teaspoon  baking powder
   1              large  potato -- boiled, peeled, and mashed, OR 2 T. instant
mashed potato flakes
                         salt
   1 1/2      teaspoons  sugar -- (1 to 2 teaspoons, to taste), optional
   1              bunch  fresh mint -- stemmed

Blanch the fresh tomatoes in a large saucepan of boiling water for 20 seconds,
then remove and
plunge into a bowl of cold water. Core, peel, halve, seed and dice the tomatoes.
Drain in a
colander set in the sink for 30 minutes.

Meanwhile, place the sun-dried tomatoes in a bowl of warm water and let stand
for 30 minutes.

Drain the sun-dried tomatoes and squeeze out as much liquid as possible. Finely
chop them.

In a small skillet, heat the 3 tablespoons oil and saute the onion until
translucent, about 4
minutes. Stir in garlic and pepper or pepper flakes and remove form heat.

In a medium bowl, combine the diced tomatoes, sun-dried tomatoes, parsley,
scallions, and onion
mixture. In a small bowl, combine the flour and baking powder. Add to the tomato
mixture, along
with the potato or potato flakes and season with salt to taste. Taste the
mixture; if it is too
acidic, add the sugar.

In a large skillet, heat about 1 inch of oil to 350F. In batches, place
tablespoonfuls of the
tomato mixture in the skillet; do not crowd. Place 1 or 2 mint leaves on top of
each patty and
fry, turning once, until golden, about 3 minutes. Drain on paper towels and
serve warm.

Makes 6 to 8 servings.



VARIATIONS

Chian Malathropites - Fennel Patties
Substitute 4 fennel bulbs, trimmed (reserve half of the fronds and tender
stalks), for the fresh
and sun-dried tomatoes and mince them in a food processor or with a sharp knife.
Saute the fennel
with the onion until softened. Chop the reserved fennel tops and add to the
sauteed-onion mixture;
omit the sugar and mint. Fry the patties as directed.

Parassokeftedes - Leek Patties
Substitute 4 leeks, white part only, trimmed and chopped, for the fresh and
sun-dried tomatoes.
Blanch the leeks in a saucepan of boiling water for 4 minutes; drain well. Saute
the leeks with
the onion. Omit the garlic and use plenty of Aleppo pepper or crushed red pepper
flakes. Omit the
sugar and mint.

Description:
   "2 pts"
S(Formatted by Chupa Babi):
   "12.30.07"
Copyright:
   "2000"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 120 Calories; 6g Fat (44.4% calories from
fat); 3g Protein;
15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 125mg Sodium.  Exchanges:
1/2 Grain(Starch);
0 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0




      
________________________________________________________________________________\
____
Be a better friend, newshound, and
know-it-all with Yahoo! Mobile.  Try it now. 
http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ

* Exported from MasterCook *

             Cucumber Tomato Salsa - 0 pts, 3g carbs, 1g fiber

Recipe By     :Enemy of the Steak by Nikki Goldbeck, Square One Publishers, 2007
Serving Size  : 6     Preparation Time :0:00
Categories    : LowerCarbs                      Quick
                 Spicy                           Vegan
                 WW

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                cup  chopped plum tomatoes
   2               cups  chopped cucumber
      1/4           cup  minced scallions
      1/4           cup  minced fresh cilantro -- or flat leaf Italian parsley
   1                     jalapeno chile pepper -- seeded and finely chopped
   1         tablespoon  lemon juice
      1/2      teaspoon  salt

Combine all the ingredients in a serving bowl, tossing well to mix.

Serve immediately or refrigerate for up to 3 days.


Serves 6.

Description:
   "0 pts"
S(Formatted by Chupa Babi):
   "12.27.07"
Copyright:
   "2007"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 14 Calories; trace Fat (9.9% calories
from fat); 1g
Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 182mg Sodium. 
Exchanges: 1/2
Vegetable; 0 Fruit; 0 Fat.

NOTES : For a lively hors d'oeuvre, spoon this spicy salsa on baked tortilla
crisps and top with
yogurt cheese seasoned lightly with tomato juice. The salsa can be made with
less hot pepper for a
milder salsa, or prepared entirely without the pepper. Parsley can be used if
you don't care for
cilantro's distinctive taste.

Nutr. Assoc. : 0 0 0 0 0 0 0




      
________________________________________________________________________________\
____
Never miss a thing.  Make Yahoo your home page.
http://www.yahoo.com/r/hs

* Exported from MasterCook *

                    Sweet Mustard Basting Sauce - 3 pts

Recipe By     :Enemy of the Steak by Nikki Goldbeck, Square One Publishers, 2007
Serving Size  : 0     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 calories
                 LowFat (Less than 15%)          Quick
                 Veggie                          WW

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/4           cup  prepared mustard
   2        tablespoons  molasses

Combine the ingredients, stirring well to mix. Use immeidately or store in the
refrigerator for up
to 2 weeks.

Description:
   "3 pts"
S(Formatted by Chupa Babi):
   "12.27.07"
Copyright:
   "2007"
Yield:
   "6 tablespoons"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 154 Calories; 3g Fat (14.8% calories from
fat); 3g Protein;
32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 766mg Sodium.  Exchanges:
1/2 Lean Meat; 0
Fat; 2 Other Carbohydrates.

NOTES : Use this basting sauce when grilling eggplant, onion, sweet potatoes, or
winter squash
slices. You should have enough sacue for dinner for four - for instance, two
large sweet potatoes
or one eggplant plus one large onion. Just baste the food on one side before
placing it on the
grill, and arrange it with the sauced side down. Then base the top before
turning.

Nutr. Assoc. : 0 0




      
________________________________________________________________________________\
____
Never miss a thing.  Make Yahoo your home page.
http://www.yahoo.com/r/hs

* Exported from MasterCook *

            Sea Vegetable Topping - 4 pts, 3g carbs, trace fiber

Recipe By     :Enemy of the Steak by Nikki Goldbeck, Square One Publishers, 2007
Serving Size  : 0     Preparation Time :0:00
Categories    : Condiment                       LowerCarbs
                 Vegan                           WW

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/2           cup  arame seaweed -- or hijaki seaweed
                         warm water
   1         tablespoon  soy sauce
   1         tablespoon  toasted sesame oil

Place the seaweed in a bowl, and add warm water to cover. Let soak for 5 to 10
minutes, or until
the seaweed swells and softens. Drain, reserving 1/4 cup of the soaking water.

Combine the seaweed, reserved soaking water, and soy sauce in a small saucepan,
and simmer
uncovered for 3 to 5 minutes, or until tender. The hijiki may require an
additional few minutes.

Remove the saucepan from the heat, stir in the oil, and serve immediately, or
store for up to 2
weeks in the refrigerator. Serve cold or at room temperature, or rewarm over low
heat.

Makes 3/4 cup.

Description:
   "4 pts"
S(Formatted by Chupa Babi):
   "12.27.07"
Copyright:
   "2007"
Yield:
   "3/4 cup"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 152 Calories; 14g Fat (78.9% calories
from fat); 5g
Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1107mg Sodium. 
Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

NOTES : Arame and hijiki are both mild tasting seaweeds and good choices for
introducing
nutritious sea vegetables to the table. Novices may prefer the less briny taste
and tender texture
of arame. Use this topping to garnish salads, vegetables, beans, and grains, or
add to soups and
sandwiches for flavor and nutrition.

Nutr. Assoc. : 26878 0 0 0




      
________________________________________________________________________________\
____
Be a better friend, newshound, and
know-it-all with Yahoo! Mobile.  Try it now. 
http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ

* Exported from MasterCook *

         15-Minute Italian Tomato Sauce - 0 pts, 8g carbs, 2g fiber

Recipe By     :Enemy of the Steak by Nikki Goldbeck, Square One Publishers, 2007
Serving Size  : 6     Preparation Time :0:00
Categories    : LowCal (Less than 300 calories  LowerCarbs
                 LowFat (Less than 5%)           Quick
                 Vegan                           WW

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1             medium  green pepper -- cut into thin inch-long strips
   2             cloves  garlic -- chopped
   1 1/2    tablespoons  dry red wine -- or sherry
   3               cups  tomato juice
   2        tablespoons  tomato paste
   1         tablespoon  chopped fresh basil -- or 1 t. dried basil
   1           teaspoon  dried oregano

Combine the green pepper, garlic, and wine or sherry in a medium-size saucepan.
Cook over medium
heat, stirring several times, for about 5 minutes, or until the peppers have
softened slightly.

Add all of the remaining ingredients to the green pepper mixture and bring to a
boil over high
heat. Lower the heat to a simmer and cook uncovered for about 10 minutes, or
until the sauce is
slightly thickened. Serve immediately, or store in the refrigerator for up to a
week. Rewarm over
medium heat.

Makes 3 cups.

Description:
   "0 pts"
S(Formatted by Chupa Babi):
   "12.27.07"
Copyright:
   "2007"
Yield:
   "3 cups"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 36 Calories; trace Fat (3.8% calories
from fat); 1g
Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 487mg Sodium. 
Exchanges: 0
Grain(Starch); 1 1/2 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0




      
________________________________________________________________________________\
____
Never miss a thing.  Make Yahoo your home page.
http://www.yahoo.com/r/hs

* Exported from MasterCook *

                           Millet Polenta - 3 pts

Recipe By     :Enemy of the Steak by Nikki Goldbeck, Square One Publishers, 2007
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 calories  LowFat (Less than 15%)
                 Vegan                           WW

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4               cups  water
   1                cup  millet
      1/2      teaspoon  salt
   2             cloves  garlic -- minced, optional
                         salt
                         freshly ground black pepper

Bring the water to a boil in a medium-size saucepan. Stir in the millet, salt,
and garlic, if
using, and reduce the heat to a simmer. Cover and cook for 20 minutes.

Uncover the saucepan and, stirring frequently, continue to cook for 10 to 15
minutes, or until the
polenta becomes thick and has a soft, creamy texture.

Season to taste with additional salt and freshly ground pepper before serving.

Makes 4 servings.

Description:
   "3 pts"
S(Formatted by Chupa Babi):
   "12.27.07"
Copyright:
   "2007"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 191 Calories; 2g Fat (10.1% calories from
fat); 6g Protein;
37g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 276mg Sodium.  Exchanges: 2
1/2
Grain(Starch); 0 Vegetable; 1/2 Fat.

NOTES : The standard ratio for cooking millet is 3 cups liquid per 1 cup grain.
When cooked with
additional water in the manner described here, millet develops the rich, creamy
texture of
cornmeal polenta. Serve topped with a saucy bean dish such as white beans with
Swiss chard or
creamy Italian style garden vegetables.

Nutr. Assoc. : 0 0 0 0 0 0




      
________________________________________________________________________________\
____
Looking for last minute shopping deals?
Find them fast with Yahoo! Search. 
http://tools.search.yahoo.com/newsearch/category.php?category=shopping

* Exported from MasterCook *

             Lemon Tahini Dressing - 3 pts, 6g carbs, 1g fiber

Recipe By     :Enemy of the Steak by Nikki Goldbeck, Square One Publishers, 2007
Serving Size  : 4     Preparation Time :0:00
Categories    : Condiment                       LowerCarbs
                 Quick                           Veggie
                 WW

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/4           cup  tahini -- (sesame seed paste)
      1/4           cup  lemon juice
      1/4           cup  water
      1/3           cup  plain nonfat yogurt -- or plain lowfat yogurt
   1           teaspoon  soy sauce
      1/4      teaspoon  salt

Place the tahini in a small bowl, and use a fork or whisk to beat the lemon
juice into the tahini.

Gradually beat the water into the tahini mixture until creamy. Then stir in the
yogurt, soy sauce,
and salt.

Use immediately or store for up to 1 week in the refrigerator.

Makes 1 cup (4 quarter cup servings).



VARIATION
To add vegetables to the dressing, combine all the ingredients except the yogurt
in a blender or
food processor. Add 1 scallion or 1 onion slice, 1 small celery stalk with
leaves, and 1 wedge of
green pepper. Process until the vegetables are integrated into the dressing.
Stir in the yogurt.

Description:
   "3 pts"
S(Formatted by Chupa Babi):
   "12.27.07"
Copyright:
   "2007"
Yield:
   "1 cup"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 104 Calories; 8g Fat (64.9% calories from
fat); 4g Protein;
6g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 251mg Sodium.  Exchanges:
0 Grain(Starch);
1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.

NOTES : This is a basic dressing that can be modified in a number of ways. For
example, you can
add 1 T. of minced fresh dill or parsley and/or a chopped clove of garlic. Or
you can add a few
vegetables and prepare it in a blender or food processor.

Nutr. Assoc. : 0 0 0 0 0 0




      
________________________________________________________________________________\
____
Looking for last minute shopping deals?
Find them fast with Yahoo! Search. 
http://tools.search.yahoo.com/newsearch/category.php?category=shopping

* Exported from MasterCook *

    Wild Greens with Celery-Mint Tomato Sauce - Greek
Tsigareli - 5 pts

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Veggie                          WW

   Amount  Measure       Ingredient -- Preparation
Method
--------  ------------
--------------------------------
                         Greens:
   4               cups  blanched chopped greens -- 4
bunches of various greens (kale, spinach, Swiss chard,
escarole, mixed wild greens) to equal
                         Salt
                         Freshly ground black pepper
                         Tomato Sauce:
   4               cups  diced onions -- 1/4” dice
      3/4           cup  finely sliced stalks from leaf
celery -- (or 3/4 cups diced celery, 1/4” dice)
      1/3           cup  olive oil
                         Salt
                         Freshly ground black pepper
   1 1/2           tsp.  Aleppo pepper -- 1 to 2 tsp.
to taste, or 1/2 – 1 tsp. crushed red pepper
   2              Tbsp.  minced garlic
   1                can  crushed tomatoes --
(14.5-ounce)
      3/4           cup  dry white wine
   1                cup  water
      3/4           cup  finely shredded leaves from
leaf celery -- (or 3/4 cup minced parsley)
   3              Tbsp.  minced mint


Prepare the Greens: Wash the greens and remove any
damaged portions. If using greens with sturdy but
edible stems, like beet greens or chard, cut off the
stems and chop them into bite-sized pieces. Tough
stems, like those on kale, should be discarded.

Blanch the stems and greens in boiling, salted water,
adding the stems first, then sturdy greens like beets
or kale, and finally tender greens like spinach or
escarole. As soon as the tender greens wilt, pour the
greens into a colander to drain and cool. Roughly chop
the greens when they are cool enough to handle.

Make the Tomato Sauce: Sauté the onions and celery
stalks in olive oil, lightly seasoned with salt and
freshly ground black pepper, until the onion starts to
turn golden. Stir in the Aleppo pepper and garlic and
cook for one minute. Stir in the crushed tomatoes,
wine, and water and bring to a boil. Cook rapidly for
five minutes, stirring constantly. Turn down the heat
to medium, stir in the celery leaves (or parsley) and
mint, and simmer for 15 minutes.

Finish the Tsigareli: Add the drained, chopped greens
to the tomato sauce, and simmer for 10 - 15 minutes or
until the sauce is the thickness you desire and no
longer watery. Taste and add salt and freshly ground
black pepper, if needed.

Serve with crusty bread and Kalamata olives.

Serves 4 - 6.


AuthorNote: On Corfu, one of Greece's Ionian Islands,
residents enjoy wild greens cooked with hot peppers.
The spicy greens are called Tsigareli and are served
hot (in Greece, many dishes using wild greens are
served at room temperature). The dish is so beloved
that Corfiot restaurants attract customers by bragging
about their Tsigareli.

Located off the southwestern coast of Albania, Corfu
was for many years a Venetian colony, and a stop on
Venetian trade routes from the Middle East. That
heritage is reflected in Corfu’s traditional dishes,
including Tsigareli.

Most peasant dishes are made without formal recipes.
As a result, a single, correct way to make them
doesn't exist. So it is with Tsigareli, whose name
comes from the Greek verb “tsigarizo” meaning to sauté
or brown.

Today in Corfu, Tsigareli is usually made with a
selection of blanched wild greens and spicy tomato
sauce. Traditionally, tomatoes were not used, and the
dish got its color from dried red peppers. Some
recipes for Tsigareli include ground meat, some ignore
tomato sauce and use potatoes and cayenne pepper for
flavor, and still others sweeten the tomato sauce with
carrots.

In all recipes, the major components of Tsigareli are
mixed greens, hot spices, and abundant herbs. These
ingredients can be adjusted with the seasons, or to
suit personal tastes. The dish can be served as an
appetizer, a side dish, or an entree. Tsigareli is
best made with wild greens, but when they aren’t
available, it is delicious made with supermarket
greens.

For a tasty vegan main course, follow Aglaia Kremezi’s
recommendation and serve Tsigareli with a starch like
rice or polenta. To accompany fish, make it with less
tomato sauce and sweeter greens. [Greek favorite] is
complemented by strong-flavored greens in a rich,
hearty tomato sauce.

Leaf (Chinese) celery enhances Tsigareli, and I add it
in two stages to better accentuate its flavor.
Ordinary supermarket celery is fine for this dish,
although it has a milder taste than leaf celery.

Aleppo pepper is a fruity and moderately spicy red
chili pepper sold in crushed flakes. It originally
came from Syria, but now may be imported into the
United States from Turkey. Supermarket crushed red
pepper is a spicier and less flavorful substitute for
Aleppo pepper; one-half teaspoon of crushed red pepper
substitutes for one teaspoon Aleppo pepper. Aleppo
pepper is available from Penzey’s, The Spice House,
and World Spice Merchants.

Description:
   "5 pts"
Source:
   "Tastes Like Home by Laurie Constantino"
S(Formatted by Chupa Babi):
   "12.28.07"
                                     - - - - - - - - -
- - - - - - - - - -

Per Serving (excluding unknown items): 228 Calories;
15g Fat (61.8% calories from fat); 4g Protein; 17g
Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 57mg
Sodium.  Exchanges: 3 Vegetable; 3 Fat.

NOTES : Tsigareli tastes best when made with a mixture
of different kinds of greens. Use the larger amounts
of Aleppo or crushed red pepper only if you enjoy
spicy food. The tomato sauce used in this recipe is
excellent when served over ravioli or other stuffed
pasta, instead of with greens.


Nutr. Assoc. : 0 3600 0 0 0 0 2516 0 0 0 0 0 0 0 0
1036 903384 0




      
________________________________________________________________________________\
____
Never miss a thing.  Make Yahoo your home page.
http://www.yahoo.com/r/hs

* Exported from MasterCook *

           Potatoes Yiachni In Tomato Onion Sauce -
Greek - 9 pts

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Veggie                          WW

   Amount  Measure       Ingredient -- Preparation
Method
--------  ------------
--------------------------------
   4               cups  onions -- sliced into 1/4”
quarter moons
      1/2           cup  olive oil
                         Salt
                         Freshly ground black pepper
   2              Tbsp.  minced garlic
   1 1/2      teaspoons  Aleppo pepper -- 1 to 2 t. to
taste, or 1/2 – 1 tsp. crushed red peppers
   1              Tbsp.  tomato paste
   1                can  diced tomatoes -- (14.5 ounce)
   1                can  water -- (14.5 ounce)
   4               tsp.  dried oregano -- crushed
      1/2         stick  cinnamon
   3                     bay leaves
   2             pounds  red potatoes -- or other waxy
potatoes


Sauté the onions, lightly seasoned with salt and
freshly ground black pepper, in olive oil until they
soften and start to brown around the edges. Stir in
the garlic and Aleppo pepper and cook for one minute.
Stir in the tomato paste until it dissolves into the
oil. Stir in the tomatoes, water, oregano, cinnamon,
and bay leaves. Bring to a boil, then turn down the
heat, and simmer for 15 minutes.

While the sauce is simmering, peel the potatoes. Small
potatoes may be left whole, medium potatoes cut in
half, and large potatoes cut into 2-inch chunks. Stir
the potatoes into the sauce, along with salt and
plenty of freshly ground black pepper, and bring it to
a boil. Turn down the heat and simmer, stirring
occasionally, for 35 - 40 minutes, or until the
potatoes are thoroughly cooked and the sauce thickens.
Taste and add salt and pepper, as needed.

Serve with olives, crusty bread and, if you are not
following a strict fast, slices of manouri, feta, or
ricotta salata cheese.

If you don’t enjoy spicy food, use the smaller amount
of Aleppo or crushed red peppers.

Serves 4 - 6

AuthorNote: Yiannis Kapodistrias was the first
president of Greece after it gained independence from
the Ottoman Turks. The story tells how Kapodistrias
brought a shipment of potatoes to Greece as a cheap
food source. Greek farmers, a conservative and
suspicious lot, showed no interest in planting this
strange-looking, untried vegetable. Kapodistrias
responded to the disinterest by steeply raising the
price of potatoes and placing them under guard,
leading his countrymen to believe potatoes were a
precious commodity. Kapodistrias instructed the guards
to look the other way if anyone tried to steal the
potatoes. Many were stolen and planted, and potatoes
soon spread throughout Greece.

However potatoes ended up in Greece, Yiachni is a
tasty way to cook them. Be sure to serve Potatoes
Yiachni with crusty bread, for soaking up every bit of
the delicious sauce.

Description:
   "9 pts"
Source:
   "Tastes Like Home by Laurie Constantino"
S(Formatted by Chupa Babi):
   "12.28.07"
                                     - - - - - - - - -
- - - - - - - - - -

Per Serving (excluding unknown items): 404 Calories;
22g Fat (47.9% calories from fat); 6g Protein; 48g
Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 46mg
Sodium.  Exchanges: 2 Grain(Starch); 2 1/2 Vegetable;
4 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0




      
________________________________________________________________________________\
____
Looking for last minute shopping deals?
Find them fast with Yahoo! Search. 
http://tools.search.yahoo.com/newsearch/category.php?category=shopping