| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
New, Text, Import |
8 |
Servings |
INGREDIENTS
| 2 |
|
Loaves White Bread |
| 2 |
cn |
Oriental Broth |
| 1 |
|
Bag Vegetable Cole Slaw |
| 2 |
lg |
Onions; sliced |
| 1/2 |
ts |
Seasonings; sage, garlic cayenne |
| 1 |
|
10 Oz Bag Frozen Spinach; chopped |
| 1 |
|
10 Oz Bag Frozen Chopped Broccoli |
| 2/3 |
c |
Nonfat Blu Cheese Dressing |
| 1 |
oz |
Nonfat Cream Cheese |
| 12 |
lg |
Mushroom Caps |
INSTRUCTIONS
Make a basic bread dressing using 2-3 loaves of light bread, 2-3 cans of
fat free Oriental Broth, sage, garlic, curry powder, cayenne, lots of
onions, a bag of coleslaw vegetable mix, and 10 oz. package of chopped
frozen spinach. Add hot water as needed and any other seasonings you would
like. Pu t it in roasting pan.
Mix 10 o ounce package of thawed (frozen) chopped broccoli with 2/3 cup fat
free blue cheese or roquefort salad dressing, into which one ounce of
nonfat creamed cheese has been blended. Remove the stems from large button
mushrooms (add to the stuffing), turn the mushrooms bottom-up, and fill
each mushroom with the broccoli mix.
Bake the mushrooms on top of the turkeyless dressing, about one hour at 375
degrees. Serve it with a big tossed salad, peas with baby potatoes, and
all the Champagne you can drink
Posted to MC-Recipe Digest V1 #270
Date: Wed, 30 Oct 96 22:37:40 GMT
From: paulsbluff@centuryinter.net
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