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Potatoes and eggs reach new heights.

The corned beef's secret is honey, and ingenuity creates a new bar cookie

IDAHO IS A LAND WITH snowcapped peaks, fertile plains, and yawning chasms. It is also a land of potatoes--big, brown, mealy russets. For those mornings when your stomach is a yawning chasm, turn to these russets for succor. Sheila Mills shows you how with her Oh, Idaho! Breakfast Potatoes, in essence a potato-egg scramble with a decidedly Mexican flavor. As an accompaniment, Mills suggests tortillas, which you could wrap around the scramble to form tacos.

This recipe splits a mere tablespoon of oil among six hungry people. To further cut fat, you can replace the eggs with 1 1/2 cups liquid egg substitute.

Oh, Idaho! Breakfast Potatoes

2 large (about 1 lb. total) russet potatoes, peeled and cut into 1/2-inch cubes

1 tablespoon Oriental sesame oil

3 medium-size (5 to 6 oz. each) onions, chopped

6 cloves garlic, minced or pressed

3 fresh jalapeno chilies, stemmed, seeded, and finely chopped

2/3 cup chopped fresh cilantro (coriander)

2 teaspoons ground cumin

3 tablespoons lime juice

8 large eggs, beaten to blend

Salt and pepper Homemade or prepared salsa

Warm flour or corn tortillas (optional)

Pour 1 inch water into a 2- to 3-quart pan. Add potatoes, cover, and bring to a boil over high heat; simmer until potatoes are tender when pierced, 10 to 12 minutes. Drain well.

Meanwhile, pour oil into a 10- to 12-inch nonstick frying pan over medium heat. When oil is hot, add onions and garlic. Stir often until onions are limp, about 10 minutes. Add chilies, cilantro, and cumin; stir often for 1 to 2 minutes. Mix potatoes and lime juice with ingredients in pan, then spread out to make rather level. Pour eggs over potatoes; as they cook, use a wide spatula to scrape and lift firm portions from pan bottom, so uncooked egg can flow beneath. Cook until eggs are set as firmly as you like. Scoop onto plates and season portions to taste with salt, pepper, and salsa, and accompany with tortillas. Makes 6 servings.

Per serving: 213 cal. (40 percent from fat); 11 g protein; 9.4 g fat (2.4 g sat.); 22 g carbo.; 95 mg sodium; 283 mg chol.

A LACK OF MODESTY, when justified, is as fresh as the blossoms of spring. And when Frank Doherty wrote, "This is one of the best ways to prepare corn beef," he was not overstating facts. His secret is remarkably simple: honey.

He starts by soaking the corned beef overnight to reduce its saltiness (unfortunately, the available USDA nutridata do not make allowances for this step; hence the sodium disclaimer that follows the recipe). After simmering the corned beef to tenderness, he bakes it, basting with honey. The shiny glaze the honey forms on the succulent meat is just downright good.

Frank's Honey-baked Corned Beef

1 piece, about 4 pounds, corned beef brisket or round 2 dried bay leaves 2 cinnamon sticks (each about 3 in. long) 2 large (about 1 lb. total) onions, chopped 3 cloves garlic, quartered 1/2 cup cider vinegar 1/3 cup honey

Place corned beef in a 5- to 6-quart pan. Rinse well with cool water, rubbing meat gently to help desalt it. Drain and fill pan almost to brim with water. Cover pan and place in the refrigerator for at least 12 hours.

Drain and discard water. To pan, add bay, cinnamon, onions, garlic, and vinegar. Add enough water to cover meat by at least 1 inch. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.

Transfer meat to a 9- by 13-inch pan; brush top of meat with honey. Bake, uncovered, in a 350 |degrees~ oven until meat is lightly browned and glazed, about 30 minutes; baste several times with drippings. Serve hot or cold, thinly sliced. Makes 6 to 7 servings.

Per serving: 364 cal. (54 percent from fat); 22 g protein; 22 g fat (7.2 g sat.); 21 g carbo.; approximately 1,290 mg sodium (less if soaked overnight); 111 mg chol.

RANDALL RICHARDSON'S NOT Pecan Praline Bars, to paraphrase Samuel Johnson on second marriages, represent the triumph of hope over experience. They also show the power of Yankee ingenuity. (The element of luck should not be ruled out, either.) One night, Richardson began to make pecan praline bars by greasing a pan and preheating the oven. Then, and only then, did he begin to assemble his ingredients.

There was no shortening, so he substituted margarine. When the brown sugar box yielded only 1/4 cup, he added 3/4 cup white sugar. And on it went. Even though the finished product did not look like pecan praline bars, his family paid him the ultimate compliment: they ate them all before Richardson could save one for lunch.

Not Pecan Praline Bars

About 1/4 cup (1/8 lb,) butter or margarine, melted 3/4 cup granulated sugar 1/4 cup firmly packed brown sugar 1/4 cup vanilla-flavor yogurt 3/4 cup all-purpose flour 1/4 cup rolled oats 1 teaspoon baking soda 1 cup chopped walnuts

In a bowl, stir together 1/4 cup butter, granulated sugar, brown sugar, and yogurt.

Mix flour, oats, and baking soda; add to butter mixture along with walnuts. Stir to blend thoroughly.

Spread batter in a buttered 8-inch square pan. Bake in a 325 |degrees~ oven until center feels firm when gently pressed, about 35 minutes.

Cool in pan, then cut into 16 squares. Serve, or if making ahead, package airtight up to 1 day; freeze to store longer. Makes 16.

Per piece: 154 cal. (46 percent from fat); 2.1 g protein; 7.9 g fat (2.4 g sat.); 20 g carbo.; 115 mg sodium; 8.6 mg chol.
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Copyright 1994 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Chefs of the West; recipes
Author:Griffiths, Joan; Dunmire, Richard
Publication:Sunset
Article Type:Column
Date:May 1, 1994
Words:977
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