Champagne Truffles
INGREDIENTS:
2 Loaves White Bread
2 cn Oriental Broth
1 Bag Vegetable Cole Slaw
2 lg Onions; sliced
1/2 ts Seasonings; sage, garlic
-cayenne
1 10 Oz Bag Frozen Spinach;
-chopped
1 10 Oz Bag Frozen Chopped
-Broccoli
2/3 c Nonfat Blu Cheese Dressing
1 oz Nonfat Cream Cheese
12 lg Mushroom Caps
2 Loaves White Bread
2 cn Oriental Broth
1 Bag Vegetable Cole Slaw
2 lg Onions; sliced
1/2 ts Seasonings; sage, garlic
-cayenne
1 10 Oz Bag Frozen Spinach;
-chopped
1 10 Oz Bag Frozen Chopped
-Broccoli
2/3 c Nonfat Blu Cheese Dressing
1 oz Nonfat Cream Cheese
12 lg Mushroom Caps
Make a basic bread dressing using 2-3 loaves of light bread, 2-3 cans of fat free Oriental Broth, sage, garlic, curry powder, cayenne, lots of onions, a bag of coleslaw vegetable mix, and 10 oz. package of chopped frozen spinach. Add hot water as needed and any other seasonings you would like. Pu t it in roasting pan.
Mix 10 o ounce package of thawed (frozen) chopped broccoli with 2/3 cup fat free blue cheese or roquefort salad dressing, into which one ounce of nonfat creamed cheese has been blended. Remove the stems from large button mushrooms (add to the stuffing), turn the mushrooms bottom-up, and fill each mushroom with the broccoli mix.
Bake the mushrooms on top of the turkeyless dressing, about one hour at 375 degrees. Serve it with a big tossed salad, peas with baby potatoes, and all the Champagne you can drink
Mix 10 o ounce package of thawed (frozen) chopped broccoli with 2/3 cup fat free blue cheese or roquefort salad dressing, into which one ounce of nonfat creamed cheese has been blended. Remove the stems from large button mushrooms (add to the stuffing), turn the mushrooms bottom-up, and fill each mushroom with the broccoli mix.
Bake the mushrooms on top of the turkeyless dressing, about one hour at 375 degrees. Serve it with a big tossed salad, peas with baby potatoes, and all the Champagne you can drink