| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Appetizers, Healthwise, Potatoes |
25 |
Servings |
INGREDIENTS
| 1 |
c |
Shredded Jarlsberg Lite cheese |
| 1 |
c |
Instant mashed potato flakes |
| 1/2 |
ts |
Ground black pepper |
| 1/2 |
ts |
Garlic powder |
| 1 |
c |
Vegetable broth |
INSTRUCTIONS
Preheat oven to 375 F. Mix cheese, potato flakes and seasoning well. Add
broth and mix. For a lacy, crispy "break off" dipper, sprinkle evenly on a
parchment or foil lined 10x10" baking sheet. Bake in a preheated 375 F.
oven for 25 minutes or until brown around the edges. Break into free-form
pieces. For a solid square, flexible cracker-type dipper, spread on a
parchment or foil lined 10-10" baking pan. Pat down to make an even layer.
Bake in preheated 375 F. oven for 35 minutes or until begining to brown.
Invert on wire rack, peel off parchment or foil and replace in oven to bake
another 10 minutes. Cut into 2" squares. Makes 25 squares. Serve with
tomato sauce or salsa. Per serving: 20 calories, 2 mg. cholesterol, .68 g.
fat, 58 mg. sodium, 1 g. protein, 2 g. carbohydrate. MC formatting by
bobbi744@sojourn.com
Recipe by: Lansing State Journal
Posted to Digest eat-lf.v097.n041 by Roberta Banghart
<bobbi744@sojourn.com> on Feb 12, 1997.
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