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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 12 |
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Directions: 1. Preheat oven to 350F. Spray a 2 quart baking dish with nonstick
spray.
2. In a large bowl, combine the potatoes, milk, sour cream, cheese
and 2 tablespoons of the melted margarine. Stir gently until well
combined. Spread evenly into prepared dish.
3. In a small bowl, combine the crushed cornflakes and remaining 2
tablespoons margarine; sprinkle evenly over potato mixture. Bake,
uncovered, until bubbling and lightly browned, about 50 minutes.
Serving: (about 1 cup) provides 1 fat, 1/2 protein, 1 Bread, 30
calories. Per serving: 197 calories, 8 gm protein; 23 gm carbo; 8 gm
fat; 253 mg sodium; 12 mg chol; 0 gm fiber.
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>
. Cut a large
"
X
"
across one side of each pouch of vegetables. Place
pouches cut-side down in an 8-inch square baking dish. Microwave on high
eight to ten minutes. Set aside. 2
>
. Place celery in a 1-cup glass measure
and cover with
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