| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Digest, Mar95, Mcdougall, Fatfree | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Cooked, peeled potato |
| 2 | c | Water |
| 1 | 4 oz jar pimientos | |
| 1/2 | ts | Onion powder |
| 1/4 | c | Brewer's yeast flakes |
| (nutritional yeast) | ||
| 3 | Tablspoons cornstarch | |
| 2 | tb | Fresh lemon juice |
| 1 | Salt to taste, if desired |
INSTRUCTIONS
Blend the potato with 1/4 to 1/3 cups of the water in a blender. Add the remaining ingredients and blend until smooth. Pour into a saucepan. Cook, stirring, until smooth and thick, 7 to 8 minutes. Serve at once. The sauce will set when cool and can be reheated. Makes 2 cups Preparation time: 10 min Cooking time: 10 min Source: This is a recipe I found in the McDougall "Program for Maximum Weight Loss" book. Posted by "Acox, Christine" <Christine.Acox@WellsFargo.COM> to the Fatfree Digest [Volume 16 Issue 21] Mar. 25, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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