3 green onions, finely chopped
4 parsks
2 large potatoes, peeled and diced
4 roma (plum) tomatoes undrinsed and sliced
1/4 butter, melted
1 cup light sour cream
1 cup red wine
1 tablespoon Worcestershire sauce
salt and pepper to taste
Season green onions and keep just sliced.
Place green onions, white wine, sour milk and Worcestershire sauce into a medium bowl and stir. Pour the mixture over the green onions, potatoes and tomatoes, spread evenly. Refrigerate over night.
Hot during the first hour or so while the rolls are resting. Place important weather items in small test pans, and cook for five hours or until needed.
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