| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | California | Appetizers, Snacks | 24 | Servings |
INGREDIENTS
| 19 1/2 | oz | Minced clams; rinsed and drained |
| 1/2 | c | Light mayonnaise |
| 1/3 | c | Green onions; sliced |
| 1/3 | c | Parmesan cheese; grated |
| 1 | ts | Worcestershire sauce |
| 3/4 | ts | Garlic powder |
| 1/2 | ts | Hot pepper sauce |
| 24 | Thin slices sandwich bread; crusts removed |
INSTRUCTIONS
Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. In a medium bowl, combine the first seven ingredietns; mix well. Chill until ready to use. Flatten each slice of bread with a rolling pin; spread with 1 tablespoon of clam mixture. Roll up jelly roll style and cut in half. Place 1 inch apart on a baking sheet coated with nonstick cooking spray. Mist rolls with nonstick cooking spray. Bake at 425 degrees for 10 - 12 minutes or until lightly browned. Serve immediately. Yield: 4 dozen Serving Size: 2 pieces Calories: 88, Total Fat: 3gm, Calories from Fat: 27%, Saturated Fat: 1gm, Cholesterol: 3mg, Sodium: 218mg, Carbohydrate: 13gm, Protein: 3gm NOTES : Sandwich bread makes an instant "coating" that bakes up nice and brown. Family and friends love these one-of-a-kind appetizers. Recipe by: Mrs. Chester Forwood, Merced, California Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping" <unicorn4@usit.net> on Dec 30, 1997
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