| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Fat-free cottage cheese |
| 2 1/2 |
c |
Mushrooms — coarsely |
|
|
Chopped |
| 1/2 |
c |
Parmesan cheese — grated |
| 3/4 |
c |
Onions — sliced thin |
| 3 |
|
Egg whites — at room |
|
|
Temperature |
| 1/3 |
c |
Bread crumbs |
| 1/2 |
ts |
Marjoram |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 6 |
md |
Potatoes — peeled/ |
|
|
Shredded |
INSTRUCTIONS
Preheat oven at 400. Prepare a loaf pan cooking spray. In a blender,
puree cottage cheese for 1 minute or until smooth. In a mixing bowl,
combine pureed cottage cheese, mushrooms, Parmesan cheese, onions, egg
whites, bread crumbs, marjoram, salt, and pepper. Fold in potatoes.
Transfer mixture to prepared pan(s). Bake for 1 hour and 10 minutes or
until firm.
Recipe By : Reader's Digest Live Longer Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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