---------- 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.
   
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   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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