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The Cooking Inn Twice Baked Potatoes

4 idaho potatoes
6 tbsp butter
1/2 cup rice dream
4-8 slices veggie cheddar cheese
1 salt & pepper to taste
1 add'l cheddar cheese for garnish; (optional)
1 turkey bacon bits

Preheat oven to 425°F. scrub potatoes to remove any dirt; dry, then prick with fork. rub skins lightly with oil (the potato skins!). place taters on baking sheet & bake for 45 minutes, or until tender. cut potatoes in half lengthwise; scoop out potato flesh frome each potato & place in large bowl. mix in remaining ingredients; beat 'til light & fluffy. spoon mixture back into potato shells. top w/ bacon bits & add'l cheese if desired. return to oven for 5- 10 min to make sure potatoes are heated through. Makes 4 full or 8 half-portion servings.
From John C. Sutton "The Cooking Inn"

Barbecued Chicken

4 skinless boneless chicken breasts; (4 oz. or more each)


1/4 c ketchup
3 tblsp cider vinegar
1/2 tblsp white horseradish; or more to taste
2 tsp brown sugar; packed
1 clove garlic; minced (or more)
1/8 tsp dried thyme
1/4 tsp black pepper

Preheat broiler, heat charcoal grill until coals form white ask, or preheat a gas grill to medium.
To prepare sauce, in small saucepan, combine ketchup, vinegar, horseradish, brown sugar, garlic, and thyme. Mix well. Bring to a boil over medium-low heat. Cook, stirring frequently, until thickened, about 5 minutes. Remove from heat; stir in pepper.
Brush tops of chicken pieces lightly with sauce. Place chicken, sauce-side down, on a foil-lined broiler pan or grill rack. Brush other sides lightly with sauce.
Broil or grill 3 inches from heat, basting with reminaing sauce and turning until no longer pink in center, about 5 to 7 minutes per side (mine took a lot longer, because of the pieces were fatter and farther away from the heat). Let chicken stand for 5 minutes before serving.
I served this with rice (nothing wrong with Rice A Roni), tossed green salad, grilled corn, and those dill garlic rolls below.

From John C. Sutton : The Cooking Inn

John's Horseradish

1 fresh horseradish roots
1 vinegar
1 salt
1 sugar

Peel fresh horseradish root(s). Cut into pieces small enough to fit in the food processor. (Suggest you do this under a
range hood with the fan on high or outside.) Run the food processor until horseradish is ground finely. Stand back as far
as you can while still reaching the food processor, turn your head sideways so you don't breath anything, and pour
in through the spout sufficient vinegar to moisten the horseradish - small amount at a time. Turn the processor back
on just enough to mix the vinegar in. Add salt and sugar to taste.
Store in glass jars with plastic between jar and lid.
Warning: The first time I made this, I almost asphyxiated myself when I removed the lid from the food processor.

From: John C. Sutton : The Cooking Inn

Vegetable Lo Mein

3/4 lb fresh noodles
6 chinese mushrooms soaked in warm water and shredded
3 large celery stalks shredded to about 3-in lengths
2 bamboo shoots sliced and shredded
1 c bean sprouts
2 tblsp oil
1/2 tsp salt
1 c broth and mushroom water
1/2 tsp sugar

Boil noodles in salted water until just done, about 4 minutes. Drain well and rinse in cold water. Mix in a little
oil to prevent sticking. Stir-fry mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth,
oyster sauce and sugar. Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables.
Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired.
From: John C. Sutton : The Cooking Inn

John's Cod Filets

a little butter
1 small onion; sliced real thin
3/4 cup dry white wine
2 lb cod filets; (4 pieces)
olive oil
parmesan cheese
bread crumbs
a little parsley; chopped
2 teaspoon flour
a pinch salt
1/2 cup milk; (we use 2%)

Smear light a baking dish with the butter and the onion slices you'll put in, in one layer. Then you can pour in the wine. Put in the 4 pieces cod and you'll brush with a little olive oil . Sprinkle on some Parmesan cheese and then some bread crumbs. Now top it off with the chopped parsley and the whole thing you'll bake uncovered in a 350°F oven for about 20 minutes, or until it flakes nice. Meanwhile, the flour, salt and milk you'll mix together and heat and stir until it gets thick. When the fish is ready, pour liquid from the baking dish into the flour-milk mixture and you'll cook until the whole thing thickens a little. Pour it over the fish and serve. Serves 4 add a vegetable medley and a salad and enjoy.
From John C. Sutton : The Cooking Inn

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