| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
French |
Vegetables, French |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Milk or cream |
| 3 |
|
Large baking potatoes |
| 1/2 |
c |
Sour cream |
| 3/4 |
c |
Grated chedder cheese |
| 1/4 |
c |
Finely minced onion |
| 1/2 |
ts |
Worcestershire Sauce |
| 2 |
tb |
R/G Sauce (see |
| 1 |
|
Salt and pepper to taste |
| 1 |
|
Chopped chives |
INSTRUCTIONS
Microwave potatoes for about 20 minutes. Retaining skins, scoop potato
from skins and whip with the rest of the ingredients until smooth. Repack
skins with the potato mix and serve. Garnish with chopped chives.
R/G SAUCE:
Heat garlic puree gently in 1/3 cup olive oil in pan (do not brown). Add
2 tbsp of your favorite liquor (optional). Stir until melted, 1 crumbled
wedge of Roquefort cheese. Skim fat, and strain the pan juices of the bacon
and chicken, and add to the sauce. Mix well while reheating. Serve sauce
with the baked chicken and enjoy!
Jeff Viets
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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