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STUFFEDNEWPOTATOES
8 sinai] new red potatoe%
boiled in sl@;s
cup reduc'ed-f_t sour
CTeam
] tablespoon margarine
or butter, melted
teaspoon garlic _a]t
teaspoon dried t]_yme
leaI,e_
cup finely d_opped
gfl'ee!l onions
cup fine]y s]_redded
Oheddar @eese
])aprika, if desired
Cut potatoes in half. Scoop out insides of potatoes,
leaving _-inch shells. Place insides of potatoes in
mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix about 1 ininute. Add sour
cream, margarine, garlic salt, and thyme. Turn to
Speed 2 and mix about 30 seconds. Stop and scrape
bowl. Turn to Speed 2 and mix about 30 seconds.
Turn to Stir Speed and add onions, mixing just until
blended.
Spoon or pipe potato mixture into potato shells.
Place filled shells in shallow baking dish. Bake at
375°Ffor20to 25minutes,oruntil thoroughly
heated. Sprinkle with cheese aim paprika, if
desired. Bake 5 minutes longer, or tmtil cheese is
melted. Serve warm.
Yield: 8 servings (2 potato halves per serving).
Per serving: About 58 cal, 2 g pro, 6 g carb, 3 g fat,
5 mg chol, 108 mg sod.
SWEETPOTATOPUFF
2 medl_m_ sweet potatoes.
c'oMed and peeled
cuplow4}_tmilk
cups_(_*ar
cup[+_t4i'eeegg
substituteor2 eggs
2 tablespoons margarine
or butter
teaspoonnutmeg
fei_spoon cJnnalnon
Crunchy Praline
Topping
2 table_poon_ margarine
or butter, melted
cup c'orn flakes
cup d_opped ilwtMuts or
pe(2_ns
cup [h'nf!y pad_ed
bmlm sugar
Place potatoes in mixer bowl. Attach bowl and fiat
beater to mixer. Turn to Speed 2 and mix about
30 seconds. Add milk, sugar, egg substitute,
2 tablespoons margarine, nutmeg, and ciimamon.
Turn to Speed 4 and beat about 1 minute. Spread
mixture in greased 9-inch pie plate. Bake at 400°F
for 20 minutes, or tmtil set. Meanwhile, clean bowl
and beater.
Place all Topping ingredients in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Stir Speed
and mix about 15 seconds. Spread on hot puff. Bake
10 minutes longer.
Yield: 6 servings.
Per serving: About 268 cal, 6 g pro, 35 g carb,
12 g fat, 2 mg chol, 17Gmg sod.
24
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