1 cup butter
4 pounds potatoes, peeled and cubed
2 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon paprika
3 tablespoons hominy
3 tablespoons molasses
3 tablespoons chopped onion
3 tablespoons margarine, chilled
5 tomatoes, diced
3 tablespoons white sugar
1/2 teaspoon lemon zest
1 pound fresh mushrooms, sliced
3 teaspoons dried basil
1/2 (16 ounce) can ORTEGA Thick & Smooth Creamy orzo sauce
Saute butter and vinegar in a large skillet over medium heat. Add salt, paprika, hominy, molasses, onion, margarine, tomatoes, sugar, lemon zest, mushrooms and basil. Stir all together and allow to cook 1 minute. Remove pan from heat and place on serving platter. Serve immediately.