| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Potatoes |
8 |
Servings |
INGREDIENTS
| 7 |
md |
Red potatoes, peeled and quartered (about 3-1/4 pounds) |
| 2 |
tb |
Reduced-calorie stick margarine |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped onion |
| 1/3 |
c |
1% low-fat milk |
| 1/4 |
c |
Minced fresh or 1 tablespoon dried parsley flakes |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Poultry seasoning |
| 2 |
tb |
Reduced-calorie stick margarine |
| 2 |
tb |
All-purpose flour |
| 1/4 |
ts |
Poultry seasoning |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Paprika |
| 1 |
c |
Low-salt chicken broth |
INSTRUCTIONS
CHICKEN GRAVY
1. Place potatoes in a large saucepan; cover with water. Bring to a boil.
Reduce heat; simmer 20 minutes or until very tender. Drain and return to
pan.
2. Melt margarine in a small skillet over medium-high heat, and saut.
celery and onion 8 minutes or until tender.
3. Add celery mixture, milk, parsley, salt, and poultry seasoning to
potatoes; beat at medium speed of a mixer until smooth. Serve with Chicken
Gravy. Yield: 6 servings (serving size: 1 cup potatoes and 2-1/2
tablespoons gravy).
Chicken Gravy:
1. Melt margarine in a small saucepan over medium heat; add flour, poultry
seasoning, salt, and paprika, stirring with a whisk. Gradually add broth,
stirring until blended. Cook 2 minutes or until thick, stirring constantly.
Yield: 6 servings (serving size: 2-1/2 tablespoons).
>From Cooking Light Website: http://cookinglight.com 6/30/97
Recipe by: Cooking Light Magazine Posted to MC-Recipe Digest V1 #651 by
Rooby <MsRooby@sprintmail.com> on Jun 30, 1997
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