Yield: 24 Servings
Measure | Ingredient |
---|---|
19½ ounce | Minced clams; rinsed and drained |
½ cup | Light mayonnaise |
⅓ cup | Green onions; sliced |
⅓ cup | Parmesan cheese; grated |
1 teaspoon | Worcestershire sauce |
¾ teaspoon | Garlic powder |
½ teaspoon | Hot pepper sauce |
24 \N | Thin slices sandwich bread; crusts removed |
Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these.
In a medium bowl, combine the first seven ingredietns; mix well. Chill until ready to use. Flatten each slice of bread with a rolling pin; spread with 1 tablespoon of clam mixture. Roll up jelly roll style and cut in half. Place 1 inch apart on a baking sheet coated with nonstick cooking spray. Mist rolls with nonstick cooking spray. Bake at 425 degrees for 10 - 12 minutes or until lightly browned. Serve immediately.
Yield: 4 dozen
Serving Size: 2 pieces
Calories: 88, Total Fat: 3gm, Calories from Fat: 27%, Saturated Fat: 1gm, Cholesterol: 3mg, Sodium: 218mg, Carbohydrate: 13gm, Protein: 3gm NOTES : Sandwich bread makes an instant "coating" that bakes up nice and brown. Family and friends love these one-of-a-kind appetizers.
Recipe by: Mrs. Chester Forwood, Merced, California Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping" <unicorn4@...> on Dec 30, 1997