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I served this at my son's college graduation party (a brunch), and it was eaten quickly with relish. It is equally tasty served either warm or at room temperature.
I modified a recipe developed by the US Potato Board that was printed in my local newspaper.
Note: If you choose to cut the recipe in half, it would fit nicely into a 9-10 inch deep dish pie pan or spring form pan. Enjoy the ease of this dish.
Note: The original recipe called for 2 cups of chopped fennel bulb added to the sliced onions. I have not made it yet with fennel, but I am sure it would be a tasty addition
In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.
I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes". I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book. I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.
If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me. If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe. If it is a recipe you created, or a family favorite, please indicate that, also.
Mail recipes to me at:
P.O. Box 130221, Ann Arbor, MI 48113