---------- Recipe via Meal-Master (tm) v8.01
       Title: Potato And Red Onion Roast (Vrg)
  Categories: Veg-cook, Sept.
       Yield: 4 servings
       4 lb Small red potatoes, halved
       2 lg Red onions cut into 1/2-inch
       2 T  Olive oil
       1 T  Crushed dried parsley
       1 T  Crushed dried rosemary
            Salt and pepper to taste
   Preheat oven to 400 degrees. Coat uncooked potato halves and onion bits in
   oil and seasonings. Spread in a deep-sided roasting pan and roast for about
   40 minutes. Turn the onion/potato mixture several times while roasting
   until all pieces are light brown.
   Total Calories Per Serving: 471  Fat: 7 grams
   This article was originally published in the September/October 1993 issue
   of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.
   From: bobbi@clark.net (Bobbi Pasternak).  rfvc Digest V94 Issue #204, Sept.
   22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using