Recipe - Powerful Peanut Butter Sandwiches

6 Idaho #1 baking potatoes
6 ounce Canned navy beans
6 ounce Canned red beans
20 ounce Water
One half cup Diced onion
1 Bay leaf
One half cup Carrots; crinkle coin cut
One half cup Celery; large minced
1 tablespoon Tomato paste
1 lg Fresh tomato; minced
One fourth cup Onions; large minced
One fourth cup Bell peppers; small minced
One half teaspoon Parsley flakes
One fourth cup Whole kernel frozen corn
1 tablespoon Vegetable base
1 teaspoon Worcestershire sauce
One half teaspoon Garlic powder
One half teaspoon Whole thyme
2 tablespoon Imitation bacon bits
1 Pinches salt
1 teaspoon Lemon pepper seasoning
1 tablespoon Brown sugar
1 ounce Red wine vinegar
1 tablespoon Cornstarch
1 pn Ground clove
4 One half ounce Cheddar cheese; shredded

Wash potatoes and bake at 350 degrees for 45 minutes until soft. Drain
beans, put in saucepan. Add water, onion, and bay leaf. Bring to a boil;
reduce heat to simmer. Cook about 15 minutes. Remove bay leaf. In stock
pot, place cooked beans, water, carrots, vegetable base, celery, tomato
paste, Worcestershire sauce, vinegar, sugar, clove, salt, and garlic.
Simmer for 15 minutes, then add onions, peppers, corn, parsley, bacon bits,
pepper, tomato, and thyme.

Simmer for 15 minutes more. Mix 2 tablespoon water with cornstarch. Stir
into mixture. Cook 2 more minutes. Hold at 150 degrees for service. Split
potato and spread to make pocket. Spoon 5 ounce of bean mixture into potato
and top with Three fourths ounce cheese.

The challenge .. prepare a tasty, nutritious, wellbalanced, and
inexpensive school lunch that children will actually like and eat. Chef
Cary Shackleford of Cafe La Rotunda in Chattanooga met that challenge in an
event sponsored by The American Culinary Federation.

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Recipe by: Good Morning America

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