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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: blend until smooth, refrigerate, shake before using
Source: McDougall
Posted by "Rob Ryerson" <RYERSONRA@compctr.ccs.csus.edu> to the Fatfree
Digest [Volume 15 Issue 9] Feb. 9, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Ingredients:
4 Cup(s) Chicken bouillon powder
1 Cup(s) Cooked brown rice
1 Teaspoon(s) Vanilla (optional) |
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