Yield: 1 Servings
|¼ cup||Cooked, peeled potato|
|1 \N||4 oz jar pimientos|
|½ teaspoon||Onion powder|
|¼ cup||Brewer's yeast flakes|
|\N \N||(nutritional yeast)|
|3 \N||Tablspoons cornstarch|
|2 tablespoons||Fresh lemon juice|
|1 \N||Salt to taste, if desired|
Blend the potato with ¼ to ⅓ cups of the water in a blender. Add the remaining ingredients and blend until smooth. Pour into a saucepan. Cook, stirring, until smooth and thick, 7 to 8 minutes.
Serve at once. The sauce will set when cool and can be reheated.
Makes 2 cups Preparation time: 10 min Cooking time: 10 min Source: This is a recipe I found in the McDougall "Program for Maximum Weight Loss" book.
Posted by "Acox, Christine" <Christine.Acox@...> to the Fatfree Digest [Volume 16 Issue 21] Mar. 25, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....