---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Sausage
       Yield: 8 servings
   1 1/2 lb Red potatoes; small, halved
            -or quartered if large
       1 lb Smoked hot sausage or
       1 pt Cherry tomatoes; halved
       2 tb Red-wine vinegar
     1/3 c  Prepared pesto
 ------------------------NUTRITIONAL INFORMATION/SERV------------------------
         x  260 calories
         x  8 g protein
         x  25 g carbohydrate
         x  15 g fat
         x  23 mg cholesterol
         x  524 mg sodium
   1.  In large skillet, combine potatoes with enough salted water to cover.
   Heat to boiling; simmer until tender. about 12 minutes.  Dain; place in
   large bowl.
   2.  Halve sausage lengthwise; cut crosswise into 1/2 inch diagonal slices.
    In skillet used to cook potatoes, saute' sausage over medium-heat until
   browned, about 10 minutes.  With slotted spoon, transfer to bowl with
   potatoes; add tomatoes.
   3.  In small bowl, combine vinegar, pesto, and 1/2 t freshly ground pepper;
   mix.  Add to potato mixture; toss.  Serve warm or at room temperature.
   From:  McCall’s August 1993 Happy Charring
   ~-- EZPoint V2.2 * Origin: “LaRK’s” Place (1:343/26.3)
   |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38882 Reply-to: 0
   Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To:
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