Recipe - Broccoli Amandine

4 Idaho potatoes
3 tablespoon Vegetable oil
1 Onion, chopped
1 Garlic clove, mashed
10 ounce Pkg frozen broccoli spears
1 1/8 cup Chicken broth
1 teaspoon Vinegar
1 tablespoon Cornstarch
1 tablespoon Soy sauce
1/3 cup Toasted slivered almonds
One half cup Chopped pimientos

Scrub potatoes well. Dry, then prick with a fork. Bake in a 425 degree F.
oven 5560 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 23 minutes, until broccoli is crisptender.
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini