Name: Hot Potato Nests
Ingredients: 3 Potatoes; 2 tb Parmesan Cheese; Freshly Grated; 1/4 c Monterey Jack Cheese; Shredded; 2 ts Horseradish; 1/4 c Sour Cream; 2 Green Onion; Finely Chopped; 1/2 ts Salt; 1/8 ts Pepper

We are apt to complain, but remember: God’s infinite plan ordered [these trials]... The reason we do not see the wisdom of [the trial] is partly because being creatures we cannot fathom the wisdom of the Creator, and as sinful creatures we are blind and prejudiced. It is also partly because we forget the purpose they ultimately aim toward, and measure them by our own standards. It is also partly through our own pride, because we have such a high opinion of our own wisdom, which is foolishness indeed.

Samuel Willard

CATEGORY	CUISINE	TAG	YIELD
Dairy		Appetizers, Posted	7	Servings

INGREDIENTS

3		Potatoes
2	tb	Parmesan Cheese; Freshly Grated
1/4	c	Monterey Jack Cheese; Shredded
2	ts	Horseradish
1/4	c	Sour Cream
2		Green Onion; Finely Chopped
1/2	ts	Salt
1/8	ts	Pepper

INSTRUCTIONS

Place potatoes in medium saucepan and cover with water. Cook until soft but
not falling apart, about 20 minutes. Drain and chill. Preheat oven to 425.
Lightly butter sides and bottoms of 7 muffin cups. Peel and coarsely shred
cold cooked potatoes. Gently press about 1/3 cup potato shreds against
bottom and side of each muffin cup. Sprinkle with cheeses. Bake about 30
minutes or until lightly browned. Combine horseradish, sour cream, green
onions, salt and pepper in a small bowl. Spoon mixture into center of hot
potatoes.
Recipe by: Appetizers and Small Meals by Mable Hoffman
Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on May
06, 1998

A Message from our Provider:

“It will work out perfectly – if you let Jesus take control”