Page 51 - By His Hands We Shall Be Fed Test 2

“CHEESY” CABBAGE (Low-Calorie)

Dona D. Shiflette

1/2 head cabbage, chopped* 2 oz. Cheddar cheese

1/2 pkg. “Butter Buds” (prepared
according to package directions

*You can use more cabbage for larger servings.

Stir-fry cabbage in “Butter Buds” and water until tender. Top with cheese and let

melt. Toss cabbage and cheese. Serve hot. Serves 4.

STUFFED MUSHROOMS
Jean Carver

1 bx. long grain and wild rice 1 pkg. fresh mushrooms
1 lb. hot or mild sausage

Cook rice. Brown sausage and drain. Wash and stem mushrooms. Mix rice and

sausage together. Stuff in mushroom caps. Put what is left in bottom of baking dish. Place

stuffed mushrooms on top. Bake at 350° for 15 to 20 minutes.

BROCCOLI CASSEROLE

Jean Carver

2 pkg. frozen , chopped broccoli 1 C. grated cheese

1 can cream of mushroom soup 1 1/2 C. cooked rice

1/2 C. mayonnaise 1 C. saltine cracker crumbs

2 eggs, beaten 1/3 C. milk

1 chopped onion

Cook broccoli, drain and mix together. Sprinkle cracker crumbs on top and bake at

350° for 30 minutes.

Can use fresh broccoli

BROCCOLI-RICE CASSEROLE (Low-calorie)

Dona D. Shiflette

1 C. rice 1 C. chopped celery
2 C. water 2 T. diet margarine

1 med. onion, chopped 1 T. chicken bouillon

1 pkg. frozen, chopped broccoli 1 1/2 C. hot water

1 pkg. frozen cauliflower 1 4-oz. can mushrooms, drained

2 eggs, beaten Dash Tabasco sauce

Cook rice with 2 cups water. Do not add salt. Steam onion, broccoli, cauliflower,

celery and margarine in fry pan with lid. Blend for 1 minute in blender the chicken bouillon,

1 1/2 cups hot water, mushrooms and Tabasco. Combine all ingredients