Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| Sliced mushrooms | |
| 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) |
| ½ teaspoon | Dried basil |
| ½ teaspoon | Dried thyme |
| ¼ teaspoon | Freshly ground black pepper |
| 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 |
B
C
(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 1½ 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@... on Dec 18, 1997