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Publication: The Daily Recipe
Seeing clear over the onions

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I was all about the onion and crying my eyes out over
the condiment duty for the grill and I didn't bring my
chopper. I pretty much need goggles when I'm doing 
onions if anyone has a tip for that I'd love to hear it.
It's always quick and painless when I have the chopper
though you can get one below.

I can see clearly now! That's also what I hear from so
many that've had the lasik surgery. It's amazing what they 
can do these days. I wouldn't have believed it but my
Dad had it done and never better I saw it with my own
2 eyes ;o) If this is something you've been toying with
and want to know more about the Lasik procedure click
the link to ALL ABOUT VISION site below to be enlightened.  
Visit: http://rd.gophercentral.com/al/a?aid=9131&ent=3461

All About Vision

Well onto BAKED POTATO SKINS today folks. These crisp
shells are delicious served just as-is but most people
will want to do them "loaded" with cheese, green onions,
crumbled bacon, or anything else you like. 




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 small baking potatoes (4 to 5 in. long)
1/4 cup butter or margarine
1/4 teaspoon paprika
pinch of pepper

Preheat oven to 400 degrees. Scrub potatoes, pat dry,
and rub skins lightly with a little of the butter. Pierce
potatoes in several places with a fork. Bake potatoes
until tender when pierced (45 minutes to 1 hour). When
cool enough to handle, cut in halves lengthwise and scoop
out potato, leaving a thin shell about 1/8 inch thick.
Reserve potato for other dishes. Place skins on a baking
sheet. Melt butter in a small pan with paprika and white
pepper. Stir. Brush insides of potato skins with butter
mixture. Bake potato skins until crisp and golden (18 to
20 minutes).  

Extras: For variety, try adding grated Cheddar cheese,
crumbled bacon, green onion, or chives.)

Yield: Serves 6
Category: Potatoes, Appetizers


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                 MARZEE'S CORNER



Baking Potatoes in aluminum foil. Foil seals in the
moisture and steams the potato, making the texture pasty
instead of dry and fluffy. Aluminum foil can be applied
after baking, however, to hold the serving temperature

Store potatoes in a cool, dark place. They store very well at
about 50 degrees but they should not be refrigerated because
temperatures cooler than 42 degrees converts potato starch
to sugar, which changes the taste and causes the potatoes to
darken when they're fried.


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in The Daily Recipe Forum at...

Daily Recipe Forum

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END OF THE DAILY RECIPE "Until we eat again!" 
Copyright 2008 by NextEra Media. All rights reserved. 
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