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Kitchen Mailbox Countdown to Dinner Dining
Oregon Fisherman's Sundae

1 large hot baked potato
2/3 cup shrimp pate
1 small Roma tomato, chopped
1/2 cup sharp cheddar cheese, loosely packed
1 scallion, chopped

Remove potato from oven. Make a deep cut from end to end. Using a towel or hot pad, pinch or squeeze the potato until a "pocket" forms the length of the potato.

Fill the pocket with pate until it mounds 1 inch above the surface. Place half of the tomato pieces on the pate and top with cheese. Bake or broil until cheese melts. Garnish with remaining tomato and scallion. Serves 1 as an entree.

Chef Gary Puetz

Thursday, November 02, 2000

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