---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BROCCOLI AMANDINE
  Categories: Vegetables, Vegetarian
       Yield: 4 servings
  
       4    Idaho potatoes
       3 tb Vegetable oil
       1    Onion, chopped
       1    Garlic clove, mashed
      10 oz Pkg frozen broccoli spears
   1 1/8 c  Chicken broth
       1 ts Vinegar
       1 tb Cornstarch
       1 tb Soy sauce
     1/3 c  Toasted slivered almonds
     1/2 c  Chopped pimientos
  
   Scrub potatoes well.  Dry, then prick with a fork.  Bake in a 425
   degree F. oven 55-60 minutes, until soft.  In medium saucepan heat
   oil; saute onion and garlic until onion is tender.  Add broccoli,
   chicken broth and vinegar. Bring to a boil.  Cover. Cook 2-3 minutes,
   until broccoli is crisp-tender. Mix cornstarch with soy sauce, stir
   into pan; return to boiling, boil 1 minute. Just before serving, stir
   in almonds and pimiento. Cut an 'x' in the top of each potato with
   tines of a fork, then push up some of the potato with slight pressure
   of the finger.  Spoon topping over each blossomed potato.
   
   Nutrition (per serving):  460 calories
   
    Saturated fat      2 g Total Fat 17 g (34% of calories) Protein 11 g
   (9% of calories) Carbohydrates 66 g (57% of calories)
   
    Cholesterol        0 mg    Sodium        702 mg Fiber 3 g Iron 4 mg
   Vitamin A       1661 IU    Vitamin C      98 mg Alcohol 0 g
   
   Source: The Idaho Potato Commission
  
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