Update my dinner status, I'm making this tonight.
Servings: 3 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 5 oz Regular or "lite" silken
- (half of a 10-ounce aseptic
- 2 tb Catsup or store-bought
- 1 tb Prepared red or white
- 1 Scallion; cut into 4 pieces
- OR 1 tablespoon freeze-dried
- 3 Baked potatoes; heated and
- 1/2 ts Salt
- 1 tb Dijon mustard
Preparation
Makes 3 servings. Prep: 5 minutes (assuming already-baked potatoes) In a food processor, combine all of the ingredients except the potatoes and process to a smooth puree. Taste and add more horseradish as desired. (The topping can be prepared up to 5 days ahead, covered, and refrigerated. Bring to room temperature and stir well before using.) Serve the topping spooned over the hot baked potatoes. Recipe by: Lorna Sass Short-Cut Vegetarian, page 122 Converted by MM_Buster v2.0l.
