*  Exported from  MasterCook  *
 
                 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
   
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   Date: 08-01-93 (15:44) Number: 59666 From: LAWRENCE
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