Artichokes au gratin - butter busters^
9 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Pk (9oz) Bird's Eye frozen artichoke hearts |
| 1 | each | Tb lemon juice |
| ¼ | cup | Liquid Butter buds or fatfree chicken broth |
| 1 | dash | Pepper |
| 1 | teaspoon | Onion salt |
| ¼ | teaspoon | Dry mustard |
| ⅓ | cup | Flour |
| ½ | cup | Artichoke cooking liquid |
| 1½ | cup | Hot slkim milk |
| ¼ | cup | Egg Beaters |
| 2 | cups | Grated nonfat Cheddar cheese |
| 1 | can | (8oz) lsiced mushrooms, rinsed and drained |
| 2 | eaches | Tb crushed Pepperidge Farms seasoned cube style stuffing |
Directions
Heat oven to 400F. Cook artichoke hearts according to package directions adding lemon juice to water. Drain and reserve cooking liquid. Place artichokes on a 9" square baking dish that has been sprayed with a nonstick coating. Saute onions in Butter Buds. Add pepper, onion salt, flour and dry mustard. Stir until smooth.
Gradually add artichoke juice, hot skim milk and mushrooms. cook, stirring constantly, until thickened. Remove from heat. Add Egg Beaters and half the cheese. Stir until well blended. Pour over artichoke hearts. Sprinkle cheese and crushed stuffing cubes on top.
Bake at 400F. for 15 minutes. Per serving: 87 cal., 0.4g fat (4%), 2mg chol., 1g fiber, 7g pro., 14g carb., 618mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-21-95