Name: Stuffed Baked Potatoes with Cheese Sauce
Ingredients: 4 lg Potatoes; 1/2 c Milk; 2 tb Butter or margarine; 1/2 ts Salt; 1 Egg yolk Cheese Sauce; 2 tb Butter or margarine; 2 tb Flour; 1/2 ts Dry mustard; 1/4 ts Salt Dash Pepper Dash cayenne; 1 c Milk; 1 c Grated sharp Cheddar cheese (1/4 lb)

I must feel the truth that once I was as close to hell as I am to the chair I am sitting on – even closer. Its darkness, like vapor, had entered my soul and was luring me down. Its views were my views. I was a son of hell (Matt. 23:15), a child of the Devil (John 8:44) and of wrath (Eph. 2:3). I belonged to the viper’s brood (Matt. 3:7), without hope and without God (Eph. 2:12). I must believe that just as a rock climber, having slipped, hangs over the deadly cliff by his fingertips, so I once hung over hell and was a heartbeat away from eternal torment. I say it slowly, eternal torment!

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Vegetables, Cheese/eggs, Sauces	1	Servings

INGREDIENTS

4	lg	Potatoes
1/2	c	Milk
2	tb	Butter or margarine
1/2	ts	Salt
1		Egg yolk Cheese Sauce
2	tb	Butter or margarine
2	tb	Flour
1/2	ts	Dry mustard
1/4	ts	Salt Dash Pepper Dash cayenne
1	c	Milk
1	c	Grated sharp Cheddar cheese (1/4 lb)

INSTRUCTIONS

1. Preheat oven to 425&deg;F. Scrub potatoes; pierce each with a fork.
Place on oven rack; and bake until fork-tender- 50 to 60 minutes. 2.
Remove potatoes from oven. Cool slightly; split in half lengthwise.
Gently scoop out potato, keeping shells intact. Turn potato into a large
bowl.  Set 6 shells on a baking pan; discard remaining shells. 3. In
saucepan, heat milk and butter slowly until butter melts-don't let mixture
boil. 4. With portable electric mixer, beat potato until smooth. Add salt;
gradually beat in warm milk mixture. Add egg yolk, beating well until
mixture is light, fluffy and smooth. Spoon potato mixture into shells,
making a swirl at the top. Return to oven. Bake 10 minutes, or until hot.
5. Meanwhile, make cheese sauce: In small saucepan, slowly heat butter;
remove from heat; stir in flour, mustard, salt, pepper, cayenne and milk
until smooth. 6. Before serving, spoon cheese sauce over top of each
potato. Makes 6 Servings Recipe From: McCall's, April 1982 Joan Johnson
Converted by MMCONV vers. 1.20
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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