*  Exported from  MasterCook  *
 
          Piped Baked Potato And Bouquet Of Fresh Vegetables Fntv
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Potatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    russet potato
                         A few small boiled potatoes
                         Butter -- to taste
                         Chives -- to taste
                         Sour cream -- to taste
    1                    pastry bag -- for piping potatoes
                         Paprika -- to taste
                         Broccoli
                         Asparagus
                         Mushrooms
                         Baby carrots
                         Cherry tomatoes
 
 Take a russet potato, bake it skin on. Scoop out center and add to some
previously boiled potatoes. Mash with butter, chives and sour cream with
seasoning of your choice. Pipe mashed back into potato skin, top with paprika
and bake at 500 degrees for 25 to 30 minutes. 
 
 Vegetables should be lightly sauteed in butter. 
 
 TIPS ON BEEF PREPARATION: 
 
 (Recipe courtesy of Taste of Life) 
 
 CHATEAUBRIAND 
 
 The choicest cut on the market. It is always the most tender and is perfect for
two people. Broil/BBQ to your own specification. Should only be eaten blue/rare
to medium. Well done is NOT an option. Needs a medium heat fire. 
 
 T BONE 
 
 The choice if in doubt! It combines the two best cuts right on the bone:
Tenderloin and New York Strip. The meat is always the sweetest, the closer to
the bone you get. 
 
 NEW YORK STRIP 
 
 At 12-ounce raw weight, this cut can be cooked TO PERFECTION as it will be the
right thickness and will always be tender and well marbled. Needs a medium to
hot fire. 
 
 RIB EYE 
 
 Our most popular cut. It is the most marbled and always is tender. Needs a
medium to hot fire. 
 
 Serving Suggestion: 
 
 Best served with a Stuffed Baked Potato and a Bouquet of Fresh Vegetables
(recipe follows). I recommend broccoli, asparagus, mushrooms, baby carrots and
cherry tomatoes. 
 
 All steaks should be lightly brushed with clarified butter prior to serving, as
this will improve both the appearance and the flavor. All steaks should be
seasoned as they are put onto the fire. We recommend a combination (to your
taste!) of salt, garlic salt, celery salt, black pepper and any other of your
favorite seasonings. 
 
 From:
 Jim Patillo
 Alberta Cattle Producers
 Owner, Dorothy Ranch
 Calgary, Alberta, Canada
 
 TASTE OF LIFE 
 SHOW #TL1B01 
 CALGARY, ALBERTA, CANADA 
 
 Diane Geary
 
 
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