---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MOSCOW IDAHO BAKERS
 Categories: Vegetables
      Yield: 4 servings
 
      4 lg Russet potatoes,scrubbed
      1 tb Butter or margarine
    1/2 c  Chopped onion
    1/2 c  Milk
      5 ts Cornstarch
    1/4 c  Buttermilk
    1/2 c  Marsala or madiera
      1 c  Shredded Jack cheese
      8 oz Cooked ham, cut into
           -Julienne strips
      1 tb Dijon mustard
      1 tb Prepared horseradish
           Chopped parsley
           Salt
           Pepper
 
  The potato has had a roller-coaster history. From
  South America, its culture spread rapidly in the years
  following the discovery of the New World. Spain and
  Italy grew the potato first on the Continent, and it
  was firmly established in England by 1629, when John
  Parkinson, in his A GARDEN OF PLEASANT FLOWERS,
  pronounced the Virginia potato, as he called it,
  almost as good as the Spanish potato (we call the
  latter sweet potato). He recommended cooking this
  sweet vegetable with wine, sugar, and spices.
  
  For sheer comfort, few dishes can equal a steaming
  baked potato, freshly split, anointed with butter, and
  sprinkled with salt and pepper. The addition of a meat
  or cheese topping makes the baked potato a substantial
  entree. From Moscow, Idaho, home of the baking potato,
  A.J. Marineau sends us a recipe for such a dish.
  
  =======================================================
  
  Pierce potatoes in several places with a fork. Set
  potatoes on oven rack and bake at 400°F. until
  potatoes give readily when squeezed, about 1 hour.
  
  Meanwhile, melt butter in a 1-1/2 to 2 quart pan over
  medium-high heat. Add onion and stir often until limp,
  about 5 minutes. Mix milk with cornstarch and stir
  into pan alongside with buttermilk and marsala.
  
  Stir over medium-high heat until boiling. Add cheese
  and stir until melted. Stir in ham, mustard, and
  horseradish; if sauce is ready before potatoes, set
  aside. To use, stir over medium-high heat until hot.
  
  Split potatoes in half lengthwise; fluff centers with
  a fork. Set 2 halves on each plate and spoon sauce
  onto potatoes. Sprinkle with chopped parsley; season
  to taste with salt and pepper.
  
  Per serving: 486 calories; 23 grams protein; 17 grams
  fat; (3.8 grams saturated fat); 52 grams
  carbohydrates; 987 milligrams sodium; 63 milligrams
  cholesterol.
  
  ~ A.J. Marineau, Moscow, Idaho
 
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