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REBAKED POTATO WITH TOFU-MUSHROOM STUFFING
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Chopped onion
3/4 c Chopped mushrooms
1 tb Soy sauce
1/2 ts Sage
2 lg Baked potatoes
6 oz Soft tofu, mashed (3/4 c.)
1/4 ts Salt
In a skillet, combine onion, mushrooms, soy sauce and
sage. Cover and stew over low heat until mushrooms are
tnder, about 10 minutes.
Cut baked potatoes in half lengthwise. Carefully scoop
out insides, leaving a shell about 1/4 inch thick.
Puree scooped-out potato, tofu and salt in a food
processor, or whip them together by hand, making the
mixture as smooth as possible. Stir in all but a
quarter cup of the cooked mushroom-onion mixture. Fill
the potato shells and top each half with 1 tablespoon
of the reserved mushroom- onion mixture. Place
potatoes on a baking sheet in oven (or toaster oven)
and bake at 350 degrees for 20 minutes. Makes 4 potato
halves.
(From June, 1991 _Vegetarian Times_)
-ýianne in Freeport, Texas+ÿ
"Que la fuerza vaya contigo." Happy
Charring
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿûBS: Computer Specialties BBS
Date: 08-01-93 (15:44) Number: 59666 From: LAWRENCE
KELLIE Refer#: NONE To: ALL Recvd: NO
Subj: recipe Conf: (149) COOKING
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