| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Vegetarian |
Vegetables, Vegetarian |
4 |
Servings |
INGREDIENTS
| 4 |
|
Idaho potatoes |
| 3 |
tb |
Vegetable oil |
| 1 |
|
Onion, chopped |
| 1 |
|
Garlic clove, mashed |
| 10 |
oz |
Pkg frozen broccoli spears |
| 1 1/8 |
c |
Chicken broth |
| 1 |
ts |
Vinegar |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Soy sauce |
| 1/3 |
c |
Toasted slivered almonds |
| 1/2 |
c |
Chopped pimientos |
INSTRUCTIONS
Scrub potatoes well. Dry, then prick with a fork. Bake in a 425 degree F.
oven 55-60 minutes, until soft. In medium saucepan heat oil; saute onion
and garlic until onion is tender. Add broccoli, chicken broth and vinegar.
Bring to a boil. Cover. Cook 2-3 minutes, until broccoli is crisp-tender.
Mix cornstarch with soy sauce, stir into pan; return to boiling, boil 1
minute. Just before serving, stir in almonds and pimiento. Cut an 'x' in
the top of each potato with tines of a fork, then push up some of the
potato with slight pressure of the finger. Spoon topping over each
blossomed potato.
Nutrition (per serving): 460 calories
Saturated fat 2 g Total Fat 17 g (34% of calories) Protein 11 g (9%
of calories) Carbohydrates 66 g (57% of calories)
Cholesterol 0 mg Sodium 702 mg Fiber 3 g Iron 4 mg
Vitamin A 1661 IU Vitamin C
98 mg Alcohol 0 g
Source: The Idaho Potato Commission
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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