| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
Celery; chopped |
| 2 |
sm |
Onion; chopped |
| 2 |
c |
Turkey or chicken; cooked and cut up |
| 2 |
tb |
Dry white wine or 1 TB wine vinegar |
| 1/4 |
ts |
Pepper |
| 1 |
cn |
Condensed cream of celery or cream of mushroom soup, reduced fat |
| 1 |
c |
Wondra(r) (cake) flour – * see note |
| 1 |
c |
Canned skimmed evaporated milk |
| 1 |
ts |
Dried parsley flakes – ** see note |
| 1/4 |
ts |
Sage |
| 4 |
|
Egg whites – *** see note |
INSTRUCTIONS
Source: Wondra Flour Package (modified by me to lowfat)
* Note - or 1 cup minus 2 TB regular flour, sifted
** Note - or similar spice - I used bouquet garni
*** Note - or eggbeaters, etc.
Heat oven to 425 degrees F. Pam spray four 16-oz. casseroles. Cook and stir
celery and onion in 10-inch non-stick skillet until onion is tender; stir
in turkey or chicken, wine, pepper and soup. Heat to boiling over medium
heat, stirring occasionally. Divide among casseroles. Stir remaining
ingredients with fork just until smooth (do not overcook). Pour 1/2 cup
batter over hot chicken mixture in each casserole. Place casseroles on
cookie sheet. Bake uncovered 25-30 mins. or until deep golden brown.
Each 4 servings: Calories 368, Fat 9g, CFF 22%, Carbo 34g, Protein 29g,
Calcium 151mg, Sodium 786mg, Potassium 537mg, Iron 37mg.
Posted to Digest eat-lf.v097.n302 by "Natalie Frankel"
<Natalie.Frankel@mixcom.com> on Nov 28, 1997
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