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Title: Potato Cream Sauce (Low-Fat)
Categories: Vegetables, Sauces
Yield: 1 Servings
4 oz Potatoes, peeled & diced
1/2 c Water
1 tb Butter flavored granules
1 tb Onion powder
1 ts Chicken bouillon granules
1/2 c Evaporated skim milk
1/8 ts Pepper (white pepper -
-optional)
In a small saucepan, combine potato and water. Bring to a boil. Cover
and simmer for about ten minutes or until potato is tender. Using an
electric mixer, blend potatoes until smooth. Stir in the milk along
with the remaining ingredients. (You may need to add as much as 1/2
cup additional milk to make mixture sauce consistency). Use sauce as
a base for creamy soups, casseroles and scalloped potato dishes.
Makes about 2 cups sauce.
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