| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | French | Cyberealm, Side dishes, Low-cal, Low-fat | 10 | Servings |
INGREDIENTS
| 1 | (16 oz) load French bread, | |
| .cut into 1 inch cubes | ||
| 3 | tb | Reduced-calorie stick |
| .margarine | ||
| 1 1/2 | c | Chopped celery |
| 3/4 | c | Chopped onion |
| 1/4 | c | Water |
| 1/2 | ts | Salt |
| 1/2 | ts | Rubbed sage |
| 1/2 | ts | Dried thyme |
| 1/4 | ts | Pepper |
| 1 | (10 1/2 oz) can low-salt | |
| .chicken broth | ||
| Vegetable cooking spray |
INSTRUCTIONS
Place bread cubes in a layer on a jelly-roll pan. Bake at 350F for 12 minutes, or until toasted; place in a bowl. Melt margarine in a saucepan over medium heat. Add celery and onion; saute 10 minutes. Remove from heat; stir in water and next 5 ingredients (water through broth). Add the bread cubes, tossing to coat; spoon into a 2 quart case role coated with cooking spray. Cover; bake at 375F for 30 minutes. Serving size = 1/2 cup. Source: Cooking Light Magazine, Nov/Dec 1995 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”