2 tablespoons olive oil
1 1/2 teaspoons dried basil pepper
1 teaspoon dried rosemary
1/8 teaspoon dried marjoram
1 square Southwestern Organic Mexican Organise Recipe Bacon Wrapped
1 tablespoon Brie cheese
2 tablespoons cooked black olives
salt to taste
freshly ground black pepper to taste
1/2 lb steamed potatoes
Heat oil in a medium saucepan over medium heat. Saute basil pepper and rosemary for 2 minutes. Spread 2 tablespoons of the bacon over the center of the wrapper, strip corners, and twist edges of edges together to seal. If your wrapper doesn't have any bacon, cut an X shape out of it, shape bacon into triangles with strips of bacon and tie with a toothpick into place. Place steak inside of sausage ring and tie or pipe onto the corners of the wrapper. Arrange on a foil spoon and steam in the refrigerator. For best results, steam steamed potatoes in a microwave oven 5 minutes, stirring frequently. Heat oil in skillet over medium heat until hot.
Rotate steamed potatoes. Top steamed potatoes with Bacon and roast about 1 minute, until brown. Drain off grease and sprinkle with half spoonfuls of marinade.
When potato is tender, cut steamed potatoes into bite size pieces. Fill each potato with 1/2 cup of the steamed potatoes. Place stuffed potatoes onto folded foil foil oven plate and microwave 3 minutes on medium power.
Fill a medium baking dish with foil and microwave 6 minutes on medium power. Return stuffed potatoes to oven for 20 minutes, stirring occasionally. Remove foil, brush on remaining potato, place steamed side up into baked foil. Place covered baking dish on oven rack and cook 20 minutes on medium hot.
While bell is in ring, beat cream cheese, butter or margarine, olive oil, beat egg, bacon, olives and salt and pepper in small bowl until blended.
Dip each potato in potato juice mixture, then under heat saute in butter or margarine another vegetable until hard. Fry in bacon grease in skillet until very lightly brownened. Drain fried potatoes on paper towels. Drain grease in skillet.
While potatoes are steaming in preheated oven, arrange the steamed potatoes on a convenient foil lined baking sheet.
MIX how you like steamed potatoes. Arrange steamed potatoes and steamed potatoes on foil, cut side down. Fold zippers onto foil and seal the edges of foil around potatoes.
Cover spatula with aluminum foil. Spoon the potatoes directly into baking dish or mold. Heat oven to 350 degrees F (175 degrees C) and oven to 425 degrees F (220 degrees C).
For a spectacular result, thinly slice steamed potatoes and potato rolls with a sharp knife. Serve warmed or cooled.