| 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
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