| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Grated Parmesan cheese |
| 2 |
tb |
Chive-and-onion cream cheese |
| 2 |
tb |
Skim milk |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Drained diced pimento |
| 2/3 |
c |
Uncooked orzo, (rice-shaped pasta) |
| 1/3 |
c |
Sliced green onions |
INSTRUCTIONS
Combine first 5 ingredients in a bowl; beat at medium speed of an electric
mixer until smooth. Stir in pimento.
Cook orzo in boiling water 8 minutes. Add green onions, and cook an
additional 2 minutes; drain well. Add to cream cheese mixture; stir well.
Yield: 2 servings (serving size: 1 cup).
Per serving: 179 Calories; 6g Fat (31% calories from fat); 7g Protein; 24g
Carbohydrate; 18mg Cholesterol; 236mg Sodium
Serving Ideas : Serve immediately.
Recipe by: Cooking Light, Jul/Aug 1994, page 104
Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.
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