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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Stuft spuds, Vegetarian 2 Servings

INGREDIENTS

2 tb Pinenuts
2 Baked potatoes
1/2 c White sauce
1/8 ts Salt
1/4 c Parmesan
1/4 c Peas, cooked
1/4 c Carrots, dice, cooked
1/4 c Yellow squash, diced, cooked
1/2 c Sm broccoli flowerets cooked
1/2 c Onion, chpd, cooked
1 sm Tomato, peeled, diced

INSTRUCTIONS

STUFFED SPUDS
Toast pine nuts in 350 Foven, 8-10 mins or until golden brown. Watch them
carefully as they burn easily. Set aside. Cut a thin slice from the top of
each potato. Remove pulp, being careful not to tear the shells. Keep shells
warm. Crumble potato pulp. Add white sauce, salt, and Parmesan; mix
thoroughly. Add all other vegs except tomatoes; mix well. Add pine nuts;
mix thoroughly. Heap into shells. Garnish with diced toamto.
Note: You may vary the vegs according to what you have on hand. It is best
to have a colorful combo, all cooked just crisp-tender. You may either heat
the white sauce and vegs before adding to crumbled potato pulp, or add them
cold and put the stuffed potato in a 350 F oven, 10-15 mins before
garnishing with tomato.
Posted to MM-Recipes Digest V3 #199
Date: Tue, 9 Jul 1996 19:53:29 -0400
From: Dan Schamber <dansch@haven.ios.com>

A Message from our Provider:

“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””

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