Name: Indian-Style Stuffed Baked Potatoes
Ingredients: CHUTNEY-----; 3 Bell peppers -- red; 1/2 c Tomato-vegetable juice or; Water; 1/4 c Cashew nuts; chopped --; Pan-; Toasted; 1/8 ts Cayenne pepper; Salt to taste; POTATOES AND VEGETABLES-----; 4 md Potatoes -- baking; 4 Carrots -- scrubbed and; Sliced; 1/4 " thick; 2 Zucchini -- halved and; Sliced; 1/2 " thick; 3 Bell peppers, yellow --; Seeded; And cut lengthwise in; Strips; Drizzle of oil or olive oil; Spray; 1/2 c Cilantro -- chopped; 2/3 c Yogurt -- nonfat or; Soycheese; 1 ts Jalapeno peppers -- minced; 1/2 ts Salt (optional); Black mustard seeds for; Garnish (optional)

What are some of the best preventative measures against sexual sin? 1. Daily time with God in His Word and a commitment to spiritual growth. 2. A commitment to the battle for winning the lost. 3. A committed accountability relationship with one or two other [people]. 4. A deepening marriage relationship with your wife. 5. A constant guard in your thought life and actions. 6. Determined and continually renewed commitment that you will not enter into sexual sin. 7. Defensive prayer.

Jerry White

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	Vegetarian, Main dish	4	Servings

INGREDIENTS

		CHUTNEY—–
3		Bell peppers — red
1/2	c	Tomato-vegetable juice or
		Water
1/4	c	Cashew nuts; chopped —
		Pan-
		Toasted
1/8	ts	Cayenne pepper
		Salt to taste
		POTATOES AND VEGETABLES—–
4	md	Potatoes — baking
4		Carrots — scrubbed and
		Sliced
1/4		" thick
2		Zucchini — halved and
		Sliced
1/2		" thick
3		Bell peppers, yellow —
		Seeded
		And cut lengthwise in
		Strips
		Drizzle of oil or olive oil
		Spray
1/2	c	Cilantro — chopped
2/3	c	Yogurt — nonfat or
		Soycheese
1	ts	Jalapeno peppers — minced
1/2	ts	Salt (optional)
		Black mustard seeds for
		Garnish (optional)

INSTRUCTIONS

Chutney: Combine chutney ingredients in a food processor and puree until
smooth. Set aside.
Potatoes and Vegetables: Preheat oven to 400 degrees. Prick potatoes and
bake for 1 hour. Place carrots, zucchini and bell peppers on nonstick
baking trays or trays lined with parchment. Drizzle or spray with oil and
toss to cover. Bake vegetables about 45 minutes, turning once, until tender
and browned.
Remove baked potatoes from oven and cut in half lengthwise. Scoop out flesh
into a bowl, leaving a 1/2-inch-thick potato shell. Mash potato flesh, then
mix in cilantro, yogurt or soy cheese, jalapenos and salt if desired.
Spoon potato mixture into shells and return to oven for about 15 minutes to
reheat. Top with roasted vegetables and drizzle with chutney and a sprinkle
of mustard seeds if desired. Serve 2 potato halves per person. Serves 4.
Recipe by Yamuna Devi, author of Lord Krishna's Cuisine, printed in VT's
article celebrating World Vegetarian Day, Oct. 1. Per serving: 390 cal; 10
g prot; 5 g fat; 75 g carb; 1 mg chol; 337 mg sod; 10 g fiber; lacto
Source: Vegetarian Times, Oct. 1993/MM by DEEANNE
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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