| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
2 |
Servings |
INGREDIENTS
| 2 |
|
Baking potatoes |
| 1/2 |
lb |
Fresh mushrooms, sliced |
| 1 |
|
Sweet red pepper, cup up |
| 1 |
|
Clove garlic, minced |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Water |
| 1 1/2 |
ts |
Lemon juice |
| 1 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Butter, divided |
|
|
Salt & pepper to taste |
|
|
Fresh parsley |
INSTRUCTIONS
Scrub potatoes; rub skins with oil. Place on baking sheet; bake at 400 for
1 hour or until done. Set aside. Saute mushrooms, red pepper, and garlic
in olive oil until crisp-tender; add water and lemon juice. Cover, reduce
heat, and simmer 3 minutes; add 1/8 teaspoon salt and 1/8 ts pepper. Split
and fluff potatoes; add 1 tb butter to each potato, and sprinkle with salt
and pepper. Top with hot mushroom mixture.
Sprinkle with parsley.
From "Progressive Farmer", January 1992; Charlotte Mallet-Prevost
Dickerson, MD
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”