| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Veg-cook, Oct., Lacto, Fatfree |
5 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Turnip, grated |
| 1 1/2 |
c |
Potato, grated |
| 3/4 |
c |
Milk |
| 1/2 |
c |
Low fat yogurt |
| 1/2 |
c |
Whole grain bread crumbs |
| 1/4 |
c |
Sunflower, olive, or |
|
|
Safflower oil |
| 2 |
md |
Onions, chopped |
| 1 |
tb |
Dried parsely |
| 1/2 |
ts |
Ground black pepper |
INSTRUCTIONS
1) Thoroughly mix all the ingredients, except the bread crumbs, in a large
bowl.
2) Pour the mixture into a lightly greased shallow casserole (23 cm or 9
inches). Then scatter the bread crumbs over the top.
3) Bake for 40 minutes at 375F (190C). Serve immediately.
** Variations **
Fry the bread crumbs in a small amount of oil, before scattering them over
the top of the dish.
Posted by ab684@freenet.carleton.ca (Walter Brown). rfvc Digest V94 Issue
#215, Oct. 6, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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