CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Basic ingre, Lowfat |
24 |
Servings |
INGREDIENTS
8 |
c |
Fat-free canned chicken |
|
|
broth |
4 |
c |
Water |
1 |
c |
Dry white wine, optional |
1 |
|
Bay leaf |
3 |
|
Sprigs parsley |
3 |
|
Sprigs thyme |
3 |
|
Sprigs sage |
3 |
|
Sprigs rosemary |
1 |
c |
Coarsely chopped celery |
|
|
with leaves |
1 |
c |
Coarsely chopped onions |
1 |
|
Carrot, peeled |
|
|
And coarsely chopped |
1 |
t |
Black peppercorns |
|
|
Salt, to taste |
INSTRUCTIONS
Pour broth, water and wine into a large non-reactive pot. Add herbs,
vegetables and peppercorns. Bring to a boil. Simmer uncovered, for 45
minutes. Strain through a fine strainer. Season with salt to taste.
Makes about 12 cups. 40cals per half-cup, 0.5g fat. Nutrients: not
applicable. (C) Popular Holiday recipes copyright Marilyn Harris,
1998. "Cut the Fat in Half Holiday Menu" and recipes by Marilyn
Harris. Reprinted by Calorie Control Council Nov 1998. URL:
http://www.caloriecontrol.org/index.html >from kitpath@earthlink.net
12/1/98 Recipe by: Marilyn Harris at ccc* Posted to EAT-LF Digest by
kitpath@earthlink.net on Dec 01, 1998, converted by MM_Buster v2.0l.
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