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CATEGORY CUISINE TAG YIELD
Vegetarian Veg07 3 Servings

INGREDIENTS

5 oz Regular or "lite" silken
tofu
half of a 10-ounce aseptic
pack
2 T Catsup or store-bought
tomato sauce
1 T Prepared red or white
horseradish or more to
taste
1 T Dijon mustard
1 Scallion, cut into 4 pieces
OR 1 tablespoon freeze-dried
chives
1/2 t Salt
3 Baked potatoes, heated and
split

INSTRUCTIONS

Makes 3 servings. Prep: 5 minutes (assuming already-baked potatoes)  In
a food processor, combine all of the ingredients except the  potatoes
and process to a smooth puree. Taste and add more  horseradish as
desired. (The topping can be prepared up to 5 days  ahead, covered, and
refrigerated. Bring to room temperature and stir  well before using.)
Serve the topping spooned over the hot baked potatoes.  Recipe by:
Lorna Sass' Short-Cut Vegetarian, page 122  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 500
Calories From Fat: 84
Total Fat: 10g
Cholesterol: 0mg
Sodium: 1490.5mg
Potassium: 2652.8mg
Carbohydrates: 83g
Fiber: 11.8g
Sugar: 14.3g
Protein: 26.5g


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