Yield: 1 Servings
|1 cup||Nonfat dried milk powder|
|1 tablespoon||Dried onion flakes|
|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|
(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