Dixie Diner Club broth mix; (or your favorite bouillon powder)
1/2
ts
Dried basil
1/2
ts
Dried thyme
1/4
ts
Freshly ground black pepper
2
c
Cold water
1
c
Mashed potatoes; (up to 1-1/2)
1
c
Additional water
LF/FF shredded cheddar cheese
Sprinkle of baco's
INSTRUCTIONS
B
C
(My favorite as a child growing up in cold Minnesota).
"Saute" sliced mushrooms in a PAM srayed skillet til browned and set aside.
In saucepan mix the "B" ingredients (thanks Heloise).
Add 2 cups cold water to the mix and stir constantly over med heat til
thickened. Add 1 to 1 1/2 cups of mashed potatoes and blend well. Add about
1 cup additional water to thin to desired consistency. Add sauteed
mushrooms. Serve in bowls with a spoonful of LF/FF shredded cheddar cheese
and a sprinkle of baco's. Serves four (or just two if you're very hungry).
Posted to fatfree digest V97 #299 by adritter@legend.sat.txdirect.net on
Dec 18, 1997
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