Vegetable cheese loaf
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Diet margarine, divided* |
| 1 | cup | Each minced carrots and chopped scallions |
| 6 | ounces | Peeled potato, shredded |
| 2 | Garlic cloves, minced | |
| 1 | cup | Cooked chopped broccoli |
| 3 | tablespoons | All purpose flour |
| 1 | Cube chicken bouillion disolved in: | |
| 1 | tablespoon | Boiling water (up to 2) |
| ½ | cup | Skim milk |
| 4 | ounces | Low fat cheddar cheese |
| ½ | cup | Part skim ricotta cheese |
| ½ | cup | Plus 1 Tbs. plain bread crumbs |
| 2 | Eggs | |
| Salt and pepper | ||
| 2 | teaspoons | Sesame seeds |
Directions
from: Weight Watchers Quick Start Plus cookbook In a 9" non-stick skillet, heat 1 Tbs. plus 1 tsp. margarine; add carrots, scallions, potatoes and garlic. Saute, stirring occasionally for about 3 minutes. Reduce heat to lowest setting and cover pan; cook vegetables until tender, about 10 minutes. Add broccoli, flour and bouillion mix. Stir to combine thoroughly; gradually add milk. Add cheeses and cook stirring constantly until thickened. Remove from heat. Cool slightly.
Prehaet oven to 350 degrees. In a mixing bowl, combine cheese mixture with remaining ingredients, except sesame seeds. Grease a 9"x5"x3" loaf pan, pour in mixture and smooth top. Sprinkle with sesame seeds and bake until golden brown about 50 minutes to 1 hour. Let stand 10 minutes before serving. Posted to EAT-L Digest 27 Mar 97 by Patricia Williams <PIE@...> on Mar 28, 1997