Chicken Liver Mousse
INGREDIENTS:
2 c Powdered nonfat milk 1 ts Basil leaves
3/4 c Cornstarch 1 ts Thyme leaves
1/4 c Instant chicken bouillon 1/2 ts Pepper
2 tb Dried onion flakes
2 c Powdered nonfat milk 1 ts Basil leaves
3/4 c Cornstarch 1 ts Thyme leaves
1/4 c Instant chicken bouillon 1/2 ts Pepper
2 tb Dried onion flakes
NOTE: To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use! Combine all ingredients, mixing well. Store in an airtight container until ready to use. To SUBSTITUTE FOR ONE CAN OF CONDENSED SOUP: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product. Makes equivalent of 9 cans of soup.