- Ready Time :
0 min
Servings
1 none
Ingredients
- Sliced mushrooms
1013
- 1 cup Nonfat dried milk powder
- 1 tablespoon Dried onion flakes
- 2 tablespoons Cornstarch
- 2 tablespoons Dixie Diner Club broth mix; (or your favorite bouillon powder)
- 1/2 teaspoon Dried basil
- 1/2 teaspoon Dried thyme
- 1/4 teaspoon freshly ground black pepper
1014
- 2 cups Cold water
- 1 cup Mashed potatoes; (up to 1-1/2)
- 1 cup Additional water
- LF/FF shredded cheddar cheese
- Sprinkle of baco's
Directions
- (My favorite as a child growing up in cold Minnesota).
- “Saute” sliced mushrooms in a PAM srayed skillet til browned and set aside.
- In saucepan mix the “B” ingredients (thanks Heloise).
- Add 2 cups cold water to the mix and stir constantly over med heat til thickened.
- Add 1 to 1 1/2 cups of mashed potatoes and blend well.
- Add about 1 cup additional water to thin to desired consistency.
- Add sauteed mushrooms. Serve in bowls with a spoonful of LF/FF shredded cheddar cheese and a sprinkle of baco’s.
- Serves four (or just two if you’re very hungry).
- Posted to fatfree digest V97 #299 by adritter@legend.
- sat.
- txdirect.
- net on Dec 18, 1997