| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dec., Fatfree, Lowfat, Powter, Prodigy |
5 |
Servings |
INGREDIENTS
| 2 |
c |
Lentils |
| 6 |
c |
Water |
| 1 |
t |
Salt |
| 1 |
t |
Pepper |
| 1 |
t |
Garlic salt |
| 1 |
t |
Celery salt |
| 1 |
c |
Fat free saltine crackers, c |
| 1 |
c |
Tomato sauce |
| 1 |
|
Green bell pepper, diced |
| 2 |
|
Egg whites |
| 1 |
T |
Parsley, fresh |
INSTRUCTIONS
Recipe by: Susan Powter Cook lentils in 6 cups water for approximately
20 minutes until soft, but not mushy. Drain water. Combine seasonings,
saltine crackers, tomato sauce, green bell pepper and egg whites.
Place in loaf pan and cook at 350 for approximately 1 hour 15 minutes
or until brown on top and the juices have cooked away. Optional:Top
with additional tomato sauce and fresh parsley before cooking. : D/L
from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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