We bought four copies of this out-of-print cookbook for holiday gifts, at the young'uns' request.
This recipe is worth four bucks:
Spicy Mint Potatoes
6 medium potatoes
2 tbsp butter
1/4 cup lemon juice
1 tbsp chicken bouillon granules
2 tbsp hot milk
1/2 cup finely chopped fresh mint
2 green onions, finely chopped
1/2 cup shredded cheddar
1 tsp mild curry powder
Wash the potatoes and bake at 400 degrees until just tender. (Or microwave, or whatever.) Cut the potatoes in half and scoop out the centers. Place the shells in a shallow baking pan and the flesh into a bowl.
Mash the potato flesh and add the butter, lemon juice, chicken bouillon and milk. Mix until smooth. Add the chopped mint and green onions. Spoon the mixture into the potato shells.
Combine cheese with curry powder and sprinkle on top of the potatoes. Cover the pan with foil.
Place the pan on a preheated barbecue and cook over a moderate heat for about 15 minutes or until the potatoes are hot and the cheese is bubbly. (Or pop into a 350 degree oven for the same time.)
Gold potatoes worked well. The picture in the book showed red ones.