| 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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