INGREDIENTS

INSTRUCTIONS

The potato has had a roller-coaster history. From South America, its
culture spread rapidly in the years following the discovery of the New
World. Spain and Italy grew the potato first on the Continent, and it was
firmly established in England by 1629, when John Parkinson, in his A GARDEN
OF PLEASANT FLOWERS, pronounced the Virginia potato, as he called it,
almost as good as the Spanish potato (we call the latter sweet potato). He
recommended cooking this sweet vegetable with wine, sugar, and spices.
For sheer comfort, few dishes can equal a steaming baked potato, freshly
split, anointed with butter, and sprinkled with salt and pepper. The
addition of a meat or cheese topping makes the baked potato a substantial
entree. From Moscow, Idaho, home of the baking potato, A.J. Marineau sends
us a recipe for such a dish.
======================================================= ============== ====
Pierce potatoes in several places with a fork. Set potatoes on oven rack
and bake at 400'F. until potatoes give readily when squeezed, about 1 hour.
Meanwhile, melt butter in a 1-1/2 to 2 quart pan over medium-high heat. Add
onion and stir often until limp, about 5 minutes. Mix milk with cornstarch
and stir into pan alongside with buttermilk and marsala.
Stir over medium-high heat until boiling. Add cheese and stir until melted.
Stir in ham, mustard, and horseradish; if sauce is ready before potatoes,
set aside. To use, stir over medium-high heat until hot.
Split potatoes in half lengthwise; fluff centers with a fork. Set 2 halves
on each plate and spoon sauce onto potatoes. Sprinkle with chopped parsley;
season to taste with salt and pepper.
Per serving: 486 calories; 23 grams protein; 17 grams fat; (3.8 grams
saturated fat); 52 grams carbohydrates; 987 milligrams sodium; 63
milligrams cholesterol.
~ A.J. Marineau, Moscow, Idaho
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God doesn’t call the qualified, He qualifies the called.”