* Note: Use potato varieties such as "Gold Rush, "Austrian Crescent", "All Blue", and "Red LaSoda". Place potatoes in a medium saucepan, cover with cold water, and add salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil and reduce to a simmer; cook until fork tender, 10 to 20 minutes. While the potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly carmelized, 10 to 12 minutes. Meanwhile, make the Black Bread Sandwiches: Divide the butter among 4 slices of bread. Put cucumber slices on each piece of bread, and drizzle lightly with honey. Drain potatoes and let cool briefly. With a paring knife, remove a decorative band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with carmelized onions, season with salt and pepper, and garnish with dill. Serve immediately with Black Bread Sandwich. Makes 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net " Per serving: 449 Calories (kcal); 9g Total Fat; (18% calories from fat); 15g Protein; 79g Carbohydrate; 14mg Cholesterol; 897mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (465g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 185 (59%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 53.1mg||16 %|
|Sodium 1003.4mg||35 %|
|Potassium 342.6mg||9 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 22.5g|
|Protein 8.7g||12 %|
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Calories per serving: 312
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