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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "POTATO-VEG-SAUT" "M" "5/20/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "SAUT\*(E'ED POTATOES AND VEGETABLES" "potatos, garlic, onions, and peppers, saut\*(e'ed with ham, topped with chopped tomatoes and bread crumbs"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Pan-roasted diced potatoes with aromatic vegetables, and with a topping of
tomatoes and browned spiced bread crumbs.
.PP
A way to use leftover potatoes, vegetables and meat.
.PP
More for a lunch than dinner.
.PP
No reference.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "3-4 servings."
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "saut\*(e' pan"
.sp
.IG "2" "potatoes,"
cooked and cold, diced medium or large
.IG "2 Tbsp" "olive oil"
.sp
.IG "1/2" "red bell pepper,"
diced large
.IG "1/2" "green bell pepper,"
diced large
.IG "1/2" "onion,"
diced medium
.IG "3" "cloves garlic,"
chopped
.IG "1/4 lb" "ham,"
or more, diced medium
.IG "" "salt, pepper,"
to taste
.sp
.IG "2" "tomatoes,"
diced small
.sp
.IG "1/2 cup" "bread crumbs,"
or more, depending on the surface area of the pan
.IG "" "spices:"
1/4 tsp 
.I ground thyme, 
1/2 tsp 
.I ground bay, 
1 Tbsp 
.I chopped parsley
.IG "" "olive oil,"
to moisten
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Over high heat, saut\*(e' the diced potatoes in the olive oil until they
are browned and lightly crusted.
.SK 2
While the potatoes are cooking, mix the bread crumbs, spices, and oil.
.SK 3
Add the other vegetables, garlic, and ham.
Continue cooking until the vegetables have softened slightly but are still
crisp.
Season with salt and pepper to taste.
.SK 4
Spread the diced tomatoes over the saut\*(e', lower the heat,
and cook briefly to warm them.
.SK 5
Spread the spiced bread crumbs over the saut\*(e' and brown under the broiler.
Dribble a little olive oil about the dish.
.SK 6
Garnish with chopped parsley and serve.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Since this is essentially a leftovers dish, 
one might vary the selection of vegetables, of meat, etc.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
30 minutes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
