3 c. cubed potatoes
1 c. whole wheat flour
1 large ripe tomato
1 small onion
½ c. tomato paste
1 T. olive oil
2 tsp. oregano
1 clove garlic
1 c. ricotta cheese
1 T. grated parmesan cheese
Cut scrubbed, unpeeled potatoes into cubes, steam, then mash and add flour until stiff. Spread mixture into the bottom of two lightly oiled 8"x 8" baking pans. (Use cooking spray to coat the pans.) Bake at 350 degrees for 15 minutes. Separately, combine tomato, onion, tomato paste, oil, oregano, and garlic in the blender until smooth. After removing crust from the oven, sprinkle with ricotta cheese, top with sauce and parmesan cheese, and return to the oven until done (about 20 minutes).
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For more than 25 years, Dr. David Williams has traveled the world researching alternative therapies for our most common health problems—therapies that are inexpensive and easy to use, and therapies that treat the root cause of a problem rather than just its symptoms. More About Dr. Williams
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