"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Broccoli - and Almond - Topped Potatoes Recipe

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This recipe for Broccoli - and Almond - Topped Potatoes, by , is from The Vision of Hope Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Lambert
Added: Thursday, August 28, 2008


4 large baking potatoes
Vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
2 tbsp. vegetable oil
1 (10 oz.) package, frozen broccoli spears
1 1/2 cups chicken broth
1 tsp. vinegar
1 tbsp. cornstarch
1 tbsp. soy sauce
1/3 cup slivered almonds, toasted
1/4 cup diced pimiento

Wash potatoes, and rub with oil. Bake at 400 for 1 hour or until done.
Saute onion and garlic in 2 tbsp. oil in a large skillet until onion is tender. Add broccoli, chicken broth, and vinegar, stirring gently.
Combine cornstarch and soy sauce, stirring well; add to broccoli mixture. Cook, stirring constantly, until thickened. Stir in almonds and pimiento.
Split tops of potatoes lengthwise, and fluff pulp with a fork. Spoon topping over potatoes.

Number Of Servings:
Number Of Servings:
4 servings




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