Name: Cheese and Broccoli Potato Topper
Ingredients: 1 cn Campbell's NEW Cheddar Cheese Soup (10 3/4 oz); 2 tb Sour cream or yogurt; 1/2 ts Dijon-style mustard; 1 c Cooked broccoli flowerets; 4 Hot baked potatoes, split

Mr. Muller began this work in such a manner that aid could not be expected from anyone but God. He did not, of course, expect God to create gold and silver and put them into his hands. He knew that God could incline the hearts of men to aid him, and he believed that if the work was of Him, He would meet every need. Thus, in childlike simplicity, he looked to God, and all that he needed was furnished as punctually as if he were a millionaire drawing regularly on his bank account.

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CATEGORY	CUISINE	TAG	YIELD
Dairy		Side dish	4	Servings

INGREDIENTS

1	cn	Campbell's NEW Cheddar Cheese Soup (10 3/4 oz)
2	tb	Sour cream or yogurt
1/2	ts	Dijon-style mustard
1	c	Cooked broccoli flowerets
4		Hot baked potatoes, split

INSTRUCTIONS

Prep time: 10 minutes. Cook time: 10 minutes
1. In 1 1/2 quart saucepan, combine soup, sour cream and mustard; add
broccoli. Heat through, stirring occasionally.
2. Serve over potatoes. Garnish with chopped sweet red pepper if
desired.
TIP: To bake potatoes: Using fork, pierce each potato; bake at 400'F.
1 hour OR microwave on HIGH 10 1/2 to 12 1/2 minutes until
fork-tender.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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