Recipe for...Parmesan and Broccoli Stuffed Potatoes


Recipe for... potato recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Parmesan and Broccoli Stuffed Potatoes This recipe is rated : 1 Recipe Ingredients 4 large baking potatoes 1 small head broccoli, cut into florets salt and pepper to taste 3 tablespoons roasted garlic and parmesan cheese sauce Cooking Procedures Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain. Preheat oven to 350 degrees F (175 degrees C). Slice the tops off of the potatoes and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins and place on a baking sheet. Bake in preheated oven for 30 minutes.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: 1 pt. tomatoes. 6 eggs. 1 cup grated cheese. 1 small onion. Butter substitute, salt and pepper. Slice one small onion in drippings and brown. Add tomatoes and boil 20 minutes. Add cheese and boil 5 minutes. Lastly, add the eggs, stirring until the mixture is sufficiently thick. Serve on toast. Mrs. F. C. Torrey. EGGS A LA CASTILIENNE 3 hard boiled eggs. 1 tblsp. cornstarch. 1 cup stewed tomatoes. J cup strong Eastern cheese. 1/2 cup milk. y8 tsp. soda. 1 tblsp. oleomargarine. Spr
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