| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Diet margarine, divided* |
| 1 |
c |
Each minced carrots and chopped scallions |
| 6 |
oz |
Peeled potato, shredded |
| 2 |
|
Garlic cloves, minced |
| 1 |
c |
Cooked chopped broccoli |
| 3 |
tb |
All purpose flour |
| 1 |
|
Cube chicken bouillion disolved in: |
| 1 |
tb |
Boiling water (up to 2) |
| 1/2 |
c |
Skim milk |
| 4 |
oz |
Low fat cheddar cheese |
| 1/2 |
c |
Part skim ricotta cheese |
| 1/2 |
c |
Plus 1 Tbs. plain bread crumbs |
| 2 |
|
Eggs |
|
|
Salt and pepper |
| 2 |
ts |
Sesame seeds |
INSTRUCTIONS
from: Weight Watchers Quick Start Plus cookbook
In a 9" non-stick skillet, heat 1 Tbs. plus 1 tsp. margarine; add carrots,
scallions, potatoes and garlic. Saute, stirring occasionally for about 3
minutes. Reduce heat to lowest setting and cover pan; cook vegetables until
tender, about 10 minutes. Add broccoli, flour and bouillion mix. Stir to
combine thoroughly; gradually add milk. Add cheeses and cook stirring
constantly until thickened. Remove from heat. Cool slightly.
Prehaet oven to 350 degrees. In a mixing bowl, combine cheese mixture with
remaining ingredients, except sesame seeds. Grease a 9"x5"x3" loaf pan,
pour in mixture and smooth top. Sprinkle with sesame seeds and bake until
golden brown about 50 minutes to 1 hour. Let stand 10 minutes before
serving. Posted to EAT-L Digest 27 Mar 97 by Patricia Williams
<PIE@TWC.EDU> on Mar 28, 1997
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”