VEGETABLE RECIPE - 804
OVEN
FRIES
Low
Fat
4 sm. baking potatoes (about 1 lb.)
1 tbsp. margarine, melted
1/4 c. grated Parmesan cheese
1/2 tsp. garlic salt
1/4 tsp. paprika
1/8 tsp. onion powder (optional) Nonstick spray coating
Scrub potatoes thoroughly.
Cut each potato lengthwise into 8 slices.
Brush cut surfaces of potatoes lightly with melted margarine.
In a plastic bag mix
together Parmesan cheese, garlic salt, paprika and onion powder.
Add 8 potatoes slices to the bag.
Shake to coat.
Potatoes will not be completely coated.
Spray a 7x11 inch baking pan with nonstick coating.
Arrange potatoes in baking
pan.
Repeat with remaining potatoes.
Bake, uncovered, in a 400 degree oven until tender, 25 to 30 minutes.
Serve hot.
Makes 3 or 4 servings.
VEGETABLE RECIPE - 805
CHOPPED
BROCCOLI
2 pkgs. chopped broccoli
1 stick margarine or butter
1 can Campbell Cheddar cheese soup
1/2 pkg. Pepperidge Farm stuffing crumbs
1/2 c. slivered almonds
Cook 2 packages chopped broccoli.
Drain.
Place in greased baking dish. Cover with Cheddar cheese soup.
Bring 1 cup water to boil and melt margarine.
Remove from heat.
Add crumbs, mix and spread over the broccoli and cheese.
Add
almonds for garnish.
Bake at 375 degrees for 30 minutes.
Serves 6 to 8.
VEGETABLE RECIPE - 806
SQUASH
CASSEROLE
1 tbsp. margarine
2 tbsp. cooking oil
3 tbsp. flour
2 tbsp. brown sugar
1 lg. green pepper
1 lg. onion
1 can drained tomatoes
6 med. yellow squash
Salt and pepper to taste
Slice squash in circles and cook until tender in salt water.
Drain.
Saute green pepper and onion in margarine and cooking oil; add flour and brown sugar
and stir until blended.
Add tomatoes and cook until thick.
Put layer of cooked squash and layer of tomato mixture in casserole, ending with tomato mixture on
top.
*Top with buttered bread crumbs and Parmesan cheese (or a little grated
Cheddar cheese).
Bake 30 minutes at 350 degrees or until brown.
Serves 8.
*For buttered crumbs, Pepperidge Farm Dressing crumbs adds flavor.
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