Canadian Cottage Cheese Cake
INGREDIENTS:
2 ts Margarine
2 oz Diced canadian -style bacon
1/2 c Diced onion
2 tb Each diced celery and
-shredded carr
1 1/2 ts All-purpose flour
1/2 c Skim milk
3 oz Pared potatoes, diced
1/2 ts Salt
1 Dash each marjoram
-leaves and
1/2 c Frozen or drained canned
-whole kern
1 Water if required
2 ts Margarine
2 oz Diced canadian -style bacon
1/2 c Diced onion
2 tb Each diced celery and
-shredded carr
1 1/2 ts All-purpose flour
1/2 c Skim milk
3 oz Pared potatoes, diced
1/2 ts Salt
1 Dash each marjoram
-leaves and
1/2 c Frozen or drained canned
-whole kern
1 Water if required
In 2-quart saucepan heat margarine until bubbly and hot; add bacon, onion, celery and carrot; saute until onion is translucent. Sprinkle with flour and stir quickly to combine; cook, stirring, for 1 minute. Stirring constantly, gradually add milk and bring to a boil. Reduce heat and add potato and seasonings; cover and let simmer until potato is tender, about 15 minutes. Stir in corn and let simmer until heated through. If mixture gets too thick, add water, 1 tablespoon at a time, until desired consistency.
Makes 2 servings
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Makes 2 servings
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]