| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Digest, Apr95 |
1 |
Servings |
INGREDIENTS
| 3 |
sl |
Bread |
| 1 |
|
Veg. broth |
| 1 |
|
Sliced mushrooms |
| 1 |
|
Ff mayo/salad dressing |
| 1 |
|
Spicy mustard |
| 1 |
|
Tomatoes |
| 1 |
|
Thinly sliced tomatoes |
| 1 |
|
Cucumbers |
| 1 |
|
Low fat cheese |
| 1 |
|
Sprouts |
| 1 |
|
Lettuce |
INSTRUCTIONS
Toast 3 slices of bread. In a skillet, heat a little beef or veg. broth
(about 1/4 cup) & cook sliced mushrooms & onions on high heat til done. Let
them drain on a paper towel. Coat each slice of bread with fat free mayo or
salad dressing (or Kraft Ranch Free if you like) & spicey mustard (green
chili & garlic dijoin if your in Austin--Central Market). Layer thinly
sliced tomatoes cucumbers, low fat cheese, sprouts & yer mushrooms &
onions. If lettuce ever gets back down into the price range of we lumpin'
proletariats, add some of that. Cut into quarters & eat it slowly with
great relish in front of some skinny hamburger & fries eater. It's better
that way.
Source: I had one of these the other day at the Hole in the Wall. I made a
few variations.
Posted by Beverley G Whittington <albgs@utxdp.dp.utexas.edu> to the EAT-LF
Digest 398 Apr. 1995.
From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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