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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Blend the potato with 1/4 to 1/3 cups of the water in a blender. Add the
remaining ingredients and blend until smooth. Pour into a saucepan. Cook,
stirring, until smooth and thick, 7 to 8 minutes.
Serve at once. The sauce will set when cool and can be reheated.
Makes 2 cups Preparation time: 10 min Cooking time: 10 min
Source: This is a recipe I found in the McDougall "Program for Maximum
Weight Loss" book.
Posted by "Acox, Christine" <Christine.Acox@WellsFargo.COM> to the Fatfree
Digest [Volume 16 Issue 21] Mar. 25, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995.
| Ingredients:
1/4 Cup(s) Cooked, peeled potato
2 Cup(s) Water
1 4 oz jar pimientos
1/2 Teaspoon(s) Onion powder
1/4 Cup(s) Brewer's yeast flakes
3 Tablspoons cornstarch
2 Tablespoon(s) Fresh lemon juice
1 Salt to taste, if desired |
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