Kokopelli Peels (stuffed Potatoes)

Peter knew a sounder basis for faith than that of signs and wonders. He had seen our Lord Jesus Christ receive honor and glory from God the Father in the holy mount; he had been dazzled and carried out of himself by visions and voices from heaven; but, nevertheless, even when his memory and heart are throbbing with recollections of that sublime scene, he says, “We have something surer still in the prophetic word.”… It was not the miracles of Christ by which he came to know Jesus, but the word of Christ as interpreted by the Spirit of Christ.

Samuel Cox

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

1/3	c	Cottage cheese
3	T	Parmesan cheese, grated
1	T	Hot mustard
1	T	Lemon juice
1	t	Horseradish
2	c	Fresh chopped broccoli
		steamed and drained or
		10
		oz package of frozen
		chopped broccoli
1		Chopped jalapeno pepper
3		Baked potatoes, still hot
		Paprika and black pepper

INSTRUCTIONS

Bake potatoes, while still hot, halve. Break up the potato interiors
with a fork, but do not break up the peel / skins.  Mix cottage cheese,
Parmesan cheese, lemon juice, and mustard and  horse radish until
smooth. Stir in the broccoli and Jalapeno.  Top each potato half with
the broccoli-cheese mix and sprinkle with  paprika and black pepper.
Serve the peels hot.  Recipe by: Kokopelli's Cave Bed & Breakfast,
Farmington, New Mexico  Posted to MC-Recipe Digest by SuzyWert@aol.com
on Feb 13, 1998

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