| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dairy, Eggs, Low-fat, Sauces |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Liquid Butter Buds |
| 1 |
c |
Boiling water |
| 12 |
t |
Lite salt, opt |
| 1 |
T |
Flour |
| 2 |
|
Egg Beaters, beaten |
|
|
Juice of 1/2 lemon |
INSTRUCTIONS
Combine Butter Buds and flour in a sauce pan. Add boiling water,
stirring constantly. Cook over low heat. Beat Egg Beaters, salt and
lemon juice together. Add some of the first mixture to this before
slowly adding to the Butter Buds, flour, and water. Cook until the
spoon is well coated. This is delicious, easy to make, and will keep
well. It is just as good warmed over as it is fresh off the stove.
Yields: 1 1/2 cups = 6- 1/2 cup servings. Per serving: Fat: 0g;
Calories: 12; Protien: 1.2g; Cholesterol: 0mg; Carbohydrate: 1.47g;
Sodium: 16mg Source: "Butter Busters" by Pam Mycoskie - 1992 From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When God saw you – It was love at first sight”