| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 2/3 |
c |
Barley (pot or perl) |
| 1 2/3 |
c |
Water |
| 1 |
pk |
(10 oz) frozen chopped spinach thawed and squeesed dry |
| 2 |
c |
Sliced mushrooms (I sometimes cheat and use more) |
| 2 |
|
Cloves garlic pressed |
| 1 1/2 |
c |
Fatfree cottage cheese or dry curd cottage cheese |
| 1/4 |
c |
Plus 2 Tablespoons Fat Free Parmasan Cheese |
| 1/2 |
c |
Egg substitute or 1 egg + 2 whites |
| 1 |
tb |
Flour |
| 1 |
ts |
Thyme |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/2 |
|
Onion chopped. |
INSTRUCTIONS
Adapted from Susan Woodruff's recipe Serves 4
Cook barley until tender. Combine other ingredients except the 2T fatfree
parmasan cheese. Put in 1 1/2 quart casserole. Sprinkle cheese over the
top. Bake uncovered 375 degrees for 50 to 60 minutes or until golden and
bubbly. Posted to fatfree digest V97 #170 by Barb Beck
<barb@owlnut.rr.ualberta.ca> on Aug 5, 1997
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”