| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Digest, August, Fatfree |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Cold cooked long grain rice |
| 1 |
|
16 oz can kidney beans, |
|
|
Rinsed and drained |
| 1 |
c |
Whole kernel corn (I used |
|
|
Thawed frozen cor cook) |
| 1/2 |
c |
Sliced green onions with |
|
|
Tops |
| 1/2 |
c |
Picante sauce |
| 1/4 |
c |
Bottled FF Italian dressing |
| 1 |
ts |
Ground cumin |
INSTRUCTIONS
Combine all of the ingredients - Cover and refrigerate 2-3 hours Adapted
from 'Country' magazine
From: Jeanne Chappell <jchappel@tyrell.net>. Fatfree Digest [Volume 10
Issue 7] Aug. 17, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV --
Date: Tue, 16 Aug 94 15:08:52 EDT From: MAYFLIES@aol.com. Subject:
Mexican Appetizers*Dairy Alert*<T>
I took both of these to a Super Bowl party in Dallas and everyone raved
about them almost as much as they raved about the Cowboys. They didn't
believe me when I told them they were fat free:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”