Unicorn (Unicorn@Indenial.com)
Wed, 20 Oct 1999 07:27:12 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Leo Lowell for this food funny:
Two men enter a nice restaurant and seat themselves. The waitress
comes up to the table as the two men begin to open sandwiches. "You
can't eat your own sandwiches in here" she said. The two lawyers said
"We can't?" and they exchanged sandwiches.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I know I have said this before, but I love potatoes regardless of how
they are prepared. This dish also includes a couple of my other
favorite flavors, so how can this recipe go wrong?
Twice-Baked Potatoes
3 to 4 large baking potatoes
Vegetable oil
1 cup (250 ml) crumbled blue cheese
1/2 cup (125 ml) milk or cream
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
4 slices bacon, fried crisp and crumbled
1/4 cup (60 ml) chopped walnuts
Coat the potatoes with vegetable oil and bake in a 400F (200C) oven
until done. Test by gently squeezing. If they yield a little, they
are done. Remove the potatoes from the oven and slice in half
lengthwise. Allow to cool enough to handle, and using a spoon, scoop
the potato out of the skins, leaving a potato shell about 1/4 inch (5
ml) thick. Place the potato flesh in a bowl and mash coarsely with a
fork. Add the blue cheese, milk, butter, salt, pepper, and nutmeg and
stir to combine. Mound the mixture into the potato skins. Note: this
dish may be prepared ahead and frozen at this point. Reheat the
potatoes in a 350F (180C) oven until warm through. Sprinkle with the
crumbled bacon and walnuts just before serving. Serves 6 to 8.
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