BAKED POTATO SUNRISE
Sautéed broccoli, corn and fresh cherry tomatoes in melted margarine with nothing but salt and pepper. Served over fresh-baked russet potatoes. How pure and simple is that?
Preheat oven to 400 degrees
5 med. russet potatoes, washed
1 stick margarine (salted)
3 c. fresh broccoli buds, broken into bite-sized pieces
10 oz. pkg. frozen corn
1 c. cherry tomatoes, quartered or halved, depending upon their size, then remove seeds
salt and black pepper
Bake potatoes in preheated 400 degree oven for 1 hour.
While potatoes bake, melt margarine in medium-sized skillet over medium-low heat.
Add broccoli and saute till wilted, but still bright green.
Add corn; stir well, then cook on very low heat till heated through.
Add tomatoes; stir and salt and pepper to taste.
When potatoes are done, remove from oven. Slit potatoes from end to end, 3/4 of the way down into each potato; place on each plate. Smear with a little softened margarine, then ladle mixture into and over open areas. Serve.
Notes: This dish is a meal in itself, however, if you prefer an accompaniment, serve with a side salad. Satisfying with good eye appeal. Be sure to use fresh broccoli and cook till soft but still bright green.
Every now and then I open a package of frozen corn, that when cooked, tastes firm and chewy, not soft and tender as it should be. This is produced by corn that has been thawed and refrozen again and again, usually during shipping or sometimes when not put right away when delivered to the grocery stores. For this reason, sometimes I will use whole kernel canned corn instead, drained. Both work well when they are soft and tender.