Recipe: Idaho Potato Cream Sauce
For 4 Persons
Category: Vegetables, Sauces
1 sm Idaho potato (about 4 OZ ),
-peeled and diced
1/2 c Water
1 tb Butter-flavor granules
1 tb Onion powder
1 ts Chicken bouillon granules
1/2 To 1 cup skimmed evaporated
-milk
1/8 ts Pepper (white pepper
-optional)
In small saucepan combine Idaho potato and water Bring to a boil, then
cover and simmer until potato is tender, about 10 minutes.
Using an electric hand mixer, blend potatoes until smooth. Stir in 1/2 Cup
milk along with the remaining seasonings, blending until smooth and adding
additional milk to reach a cream sauce consistency.
Serving Suggestion: Use as a base for creamy soups, casseroles and
scalloped potato dishes, or anything to which you want to impart a velvety
richness without adding fat.
Per serving 50 calories 3 grams, protein 10 grams carbohydrate, less than
1 gram fat (3%), 1 milligram cholesterol 130 milligrams sodium
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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