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Recipe by: nathan-imad
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See below ingredients and instructions of the recipe
1 sm Idaho potato (about 4 OZ ),
-peeled and diced
1/2 c Water
1 tb Butter-flavor granules
1 tb Onion powder
1 ts Chicken bouillon granules
1/2 To 1 cup skimmed evaporated
-milk
1/8 ts Pepper (white pepper
-optional)
In small saucepan combine Idaho potato and water Bring to a boil, then
cover and simmer until potato is tender, about 10 minutes.
Using an electric hand mixer, blend potatoes until smooth. Stir in
1/2 Cup milk along with the remaining seasonings, blending until
smooth and adding additional milk to reach a cream sauce consistency.
Yield: 4 (1/2 Cup) servings
Serving Suggestion: Use as a base for creamy soups, casseroles and
scalloped potato dishes, or anything to which you want to impart a
velvety richness without adding fat.
Per serving 50 calories 3 grams, protein 10 grams carbohydrate, less
than 1 gram fat (3%), 1 milligram cholesterol 130 milligrams sodium
From the files of Al Rice, North Pole Alaska. Feb 1994
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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