Baked Potatoes and Gravy

Baked potatoes are easy to prepare, easy and normal for most people. We usually eat them once a week. We love Yukon Gold potatoes because when baked they are naturally yellow and a little creamy in texture. We don't use margarine anymore, so a tasty homemade gravy is very important.

To bake potatoes I simply scrub some up, and put them on the middle rack of the oven, then bake them at 400 degrees for 1 hour. I don't wrap them in foil anymore, because aluminum seems to contribute to disease.

Here is Tami Benton's gravy recipe from Pure and Simple.

Onion Gravy
By Tami A. Benton

Saute onions until soft:
1 large onion

Blend until smooth:
3 cups of water
2 T rice flour
3/4 cup raw cashews
1 1/2 t salt
1/8 t garlic powder

Add blended mixture to the onions and simmer 5 minutes or until slightly thickened.

One trick to get people to eat more veggies at a potato meal is to put out the salad as the first course, with nothing else at the table. If you pre-serve the salad on pretty plates, people will eat even more then then normally do, because salad looks so lovely with all it's colors and textures. After the salad course, bring out the potatoes with another veggie such a cooked, frozen peas, asparagus or broccoli. No meat or entree' is needed. There is good nutrition in salad greens.