| 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!\””