Oven Baked French Fries - Butter Busters^
INGREDIENTS:
6 lg Potatoes 2 ea Tb liquid Butter Buds
2 c Mock sour cream or fatfree 1/3 c Crushed Pepperidge Farms
-sour cream -seasoned cubed style
2 c Nonfat Cheddar cheese, -stuffing
-grated **MOCK SOUR CREAM**
1/4 c Diced onions 1 ea Ct (16oz) nonfat cottage
3 ea Tb skim milk -cheese
1/2 t Lite salt, optional 2 ea Tb lemon juice
1/4 t Ground black pepper 2 ea Tb plain nonfat yogurt
6 lg Potatoes 2 ea Tb liquid Butter Buds
2 c Mock sour cream or fatfree 1/3 c Crushed Pepperidge Farms
-sour cream -seasoned cubed style
2 c Nonfat Cheddar cheese, -stuffing
-grated **MOCK SOUR CREAM**
1/4 c Diced onions 1 ea Ct (16oz) nonfat cottage
3 ea Tb skim milk -cheese
1/2 t Lite salt, optional 2 ea Tb lemon juice
1/4 t Ground black pepper 2 ea Tb plain nonfat yogurt
For mock sour cream: Blend ingredients in blender until smooth (makes 2 cups) Boil potatoes until tender. Remove from hot water, drain and cool slightly. Peel and slice very thin. Set aside. combine sour cream, cheese, onions, milk, salt and pepper. Mix the potatoes and sauce toghether. Spoon into a 13 x 9" glass casserole dish that has been sprayed with nonstick cooking spray. Combine Butter Buds and stuffing and sprinkle over top. Bake at 350F. for 30 minutes or until hot and bubbly. Per serving: 149 cal., 0.2g fat (1%), 0mg chol., 2g fiber, 7g pro., 22g carb., 135mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
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