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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Home Recipes: Sweet Potato & Pork Pies


casseroles, pork

2 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, minced
1 1/2 lb lean ground pork
1/2 cup chicken stock
1/3 cup dry sherry or chicken stock
1/4 cup dijon mustard
2 tablespoon fresh parsley, chopped
1 teaspoon salt
1 teaspoon pepper
5 parsnips [1-1/2 lb]
1/2 teaspoon dried marjoram
4 sweet potatoes [2 lb]
2 tablespoon butter
1 egg, lightly beaten

In large saucepan, heat oil; cook onion and garlic over medium heat, stirring often, for 5 minutes or until softened. Add pork; cook, breaking up with spoon, for about 8 minutes or until browned. Drain off fat. Stir in stock and sherry; simmer, scraping up brown bits from bottom [deglaze], for about 10 minutes or until most of liquid has evaporated. Mix in mustard, parsley and 1/4 ts each of salt and pepper. Set aside. Peel parsnips; slice into rounds. In saucepan of boiling salted water, cook parsnips for about 10 minutes or just until fork-tender. Drain; mix in marjoram and 1/4 ts each of salt and pepper. Set aside. Peel and quarter sweet potatoes. In saucepan of boiling salted water, cook sweet potatoes for about 10 minutes or just until fork-tender. Drain; mash with butter and remaining salt and pepper. Place parsnips in bottom of 12-cup casserole; spoon meat mixture over top. Spoon sweet potatoes over top; brush with egg. Bake in 425F 220C oven for 15 minutes; reduce heat to 350F 180C. Bake for 30 minutes. Let stand for 10 minutes. Source: Canadian Living magazine [Jul 95] Originator: Laurel Kreuger, Baker Lake, Northwest Territories, Canada Per Serving: about 585 calories, 27 g protein, 30 g fat, 52 g carbohydrate good source of iron, very high source of fibre [-=PAM=-] PA_Meadows@msn.com