| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Chopped onion |
| 1/4 |
c |
Chopped green bell pepper |
| 1 |
|
Egg white; slightly beaten |
| 1/2 |
c |
Crushed fat-free saltine crackers; divided |
| 1/2 |
c |
Skim milk |
| 1/8 |
ts |
Seasoned salt |
| 1/8 |
|
Tsp.pepper |
| 1 |
cn |
(8 oz) whole kernal corn |
| 1 |
cn |
(8 oz) cream style corn |
| 1 |
ts |
Fat-free margarine; melted |
INSTRUCTIONS
Here is the recipe from So Fat, Low Fat, No fat which was requested.
Preheat the oven to 350 degrees. Coat a l quart casserole with vegetable
oil cooking spray. In a medium saucepan, saute the onion and green pepper
in a small amount of water until crisp-tender. Drain. In a large mixing
bowl, stir together the egg white, 1/4 c. of the crackers crumbs, the milk,
seasoned salt, and pepper. Add the cooked onion and peppers, the whole
kernal corn and the cream style corn. Mix thoroughly. Pour the corn
mixturre into the prepared casserole. In a small bowl, toss the remaining
1/4 c. cracker crumbs with the melted margarine. Sprinkle over the corn
mixture. Bake for about 35-40 minutes, or until a knife inserted near the
center comes out clean. Let stand for 5 to 10 minutes before serving.
0 grams fat
Posted to EAT-LF Digest by "SUSAN W. BEALE" <sbeale@osf1.gmu.edu> on Mar
12, 1998
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