Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Onion, chopped -Cheese (you can use Cottage
1 ts Butter (or non-fat cooking -Cheese instead or Cottage
-spray) -Cheese drained in a sieve
1 lg Baking Potato -to let liquid run out. The
1 lg Carrot (or 2 medium) -final mixture will be
1/4 c Non-fat or part-skim Ricotta -wetter

Saute onion in butter or non-fat cooking oil, stirring frequently
until onions are golden brown -- 8 to 10 minutes. Peel potato and
carrots. Cut potato into 8 pieces and each carrot into 6 pieces. Cook
in boiling water until tender, about 8 to 10 minutes.

Mash cooked potato and carrots together until the carrots are in
small chunks. Mix in the cooked onion, Ricotta cheese, and salt and
pepper to taste. Serves 2.

Source: S.H.A.R.E. Colorado Nov./Dec. 1994 Submitted by: Mary
Moulton - Denver, Colorado
Submitted By SANDRA MAY On 11-19-94

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