4 baked potatoes
1 c. cream sauce
1/4 tsp. salt
1/2 c. grated cheese
1/2 c. cooked peas
1/2 c. chopped carrots
1/4 c. diced green peppers
2 tbsp. pimientos

Preheat oven to 400°F.

Have cream sauce ready. Mix the salt, cheese, peas, carrots, green peppers and pimientos into the sauce. Cut the potatoes lengthwise into halves. Remove the pulp with breaking the skin. Mash the pulp and fold in the sauce and vegetables. Fill the potato shells with the mixture. Cover them with buttered bread crumbs. Place the potato shells in the oven until the tops are browned. Serve with hot or cold meat.

Cream Sauce (Makes 1 Cup):

2 tbsp. butter (no substitute)
1 1/2 to 2 tbsp. flour
1 cup milk
1 small onion studded with 2 or 3 whole cloves
1/2 small bay leaf

Cook and stir the sauce with a wire whisk or wooden spoon until thickened and smooth. Place in a 350°F oven for 20 minutes to cook slowly. Strain.

Yield: 8 servings.