| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Eat-lf mail, Italian, Low fat, Main dishes | 4 | Servings |
INGREDIENTS
| 2 | c | All-Purpose Flour; *Note, (1C) |
| 1/2 | c | Egg Beaters® 99% Egg Substitute; **Note, (1/4C) |
| 1 | ts | Salt; (1/2 Tsp) |
| Water; (To Half Load Line) | ||
| 2 | tb | Dried Basil |
INSTRUCTIONS
Full Load Serves 4 - 6 -- Half Load (2-4): *NOTE: A Popeil measuring cup **NOTE: Or equivalent to 2 eggs, beaten Note: The Full Load recipe calls for 1 T olive oil. The half load recipe calls for 1 T olive oil. I omit the oil completely. Because I eliminate the oil I do heat the dye before I extrude. What I do is to heat up about 34/ C water in a 1 C measurement in the microwave..NOT TO BOILING THOUGH. Then when the water is warm enough I remove it from the microwave and lower the dye into it. DON'T DROP the dye ....lower it carefully to avoid splashes and nasty burns. I usually let it sit in the hot water for about 1 - 1/2 minutes and the put it on the machine and start extruding immediately. Equivalents: One Popeil Measuring Cup is equivalent to 1 2/3 C standard measurement. Use the mix and then extrude in any shape that you prefer. We made this into fettucine. This was very good!! Entered into MasterCook and tested for you by Reggie Dwork & Jeff Dwork <reggie@reggie.com> NOTES : Cal 245.6, Fat 0.7g, Carb 50.3g, Fib 0.4g, Pro 8.5g, Sod 577mg, CFF 2.6%. Recipe by: Reggie Dwork <reggie@reggie.com> Posted to TNT Recipes Digest, Vol 01, Nr 936 by Reggie Dwork <reggie@reggie.com> on Jan 13, 1998
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