| 19 | 20 | 21 | 22 | 23 |
| 1 | 39 | 78 | 117 | 156 |
|
-
- - - - - - - - - - - - - - - - - -
Per serving: 163 Calories (kcal); 6g Total Fat; (32% calories from fat); 3g
Protein; 24g Carbohydrate; 18mg Cholesterol; 226mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
NOTES : Essential Equipment: muffin pan with 12 regular-size muffin cups
Apple-Cinnamon Muffins: Omit blueberries. Stir in 1 cup chopped
apple with the milk. Stir in 1/2 teaspoon ground cinnamon with the
flour. Bake 25 to 30 minutes.
Lighter Blueberry Muffins: For 3 grams of fat and 135 calories per
serving, use skim milk, decrease the vegetable oil to 2
tablespoons and add 1/4 cup unsweetened applesauce.
Tips
Substitute 3/4 cup frozen blueberries, thawed and well drained,
for the fresh or canned blueberries if desired.
Aluminum foil baking cups purchased at the supermarket can be used
instead of a muffin pan. Place 12 foil cups on a cookie sheet or
in a rectangular pan, and fill as directed.
Nutr. Assoc. : 0 0 0 2130706543 0 0 0 0 14 0 2130706543 0 0 0
*
Exported from MasterCook *
Bread Stuffing
Recipe By
:
Serving Size : 10
Preparation Time :0:30
Categories
: Side Dishes
Thanksgiving Dinner
Amount Measure
Ingredient -- Preparation Method
-
------- ------------ --------------------------------
2
1
large celery stalks with leaves
medium onion
3
/4
cup margarine or butter (1 1/2 sticks)
cups soft bread cubes
teaspoons chopped fresh thyme
OR
9
1
1/2
1
/2
teaspoon dried thyme leaves
1
teaspoon salt
teaspoon ground sage
teaspoon pepper
1
1
/2
/4
Chop the celery, including the leaves. Peel and chop the onion.
Melt the margarine in the Dutch oven over medium-high heat. Cook the
celery and onion in margarine 6 to 8 minutes, stirring occasionally, until
tender when pierced with a fork. Remove the Dutch oven from the heat.
Gently toss the celery mixture with the bread cubes, thyme, salt, sage and
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