1 : 4 pound chicken
3 : oz Smoked ham
2/3 : c Butter
2/3 : c Flour
1 : qt Milk
1 : c Dry white wine
1 : /2 tb Fresh lemon juice
TT : TT Salt and pepper
4 : oz Medium Cheddar cheese;
-grated : -grated
1 : c Fresh Parmesan cheese;
-grated : -grated
2 : c Fresh bread crumbs
1/2 : c Melted butter
5 : 3-4 pound chickens
1/2 : lb Smoked ham
2/3 : lb Butter
1 : /3 c Flour
2 : qt Milk
2 : c Dry white wine
3 : tb Fresh lemon juice
TT : TT salt and pepper
1/2 : lb Medium Cheddar cheese;
-grated : -grated
2/3 : lb Fresh Parmesan cheese;
-grated : -grated (2 cups)
4 : c Fresh bread crumbs
1 : c Melted butter
1 : /4 c All-purpose flour
1/4 : c Grated Parmesan cheese
1 : /2 c Skim milk
1 : tb Margarine, melted
1 : Egg
Vegetable : Vegetable cooking spray
1 : Slice Whole Wheat Bread
1 : tb Butter Or Margarine
1 : tb Grated Parmesan Cheese
2 : tb Grated Parmesan cheese;
-dvided : -dvided
1/3 : c Plain low-fat yogurt
2 : tb Prepared horseradish
2 : tb Dijon mustard
2 : tb Lemon juice
1 : ts Margarine; melted
8 : 4 oz. perch fillets
Vegetable : Vegetable cooking spray
1 : /2 c Nonfat plain yogurt
1/2 : c Buttermilk
1 : /2 ts Sugar
1 : tb Parmesan cheese
1/4 : ts Pepper
1/8 : ts Onion powder
1 : ts Capers
1/8 : ts Curry powder
0: Mix 1 1/4 cups of the flour, the sugar, cheese, salt, pepper and yeast in a large bowl
1: Beat in water, egg whites and oil until smooth
2: Stir in remaining flour until smooth
3: Scrape batter from side of bowl
4: Cover and let rise in warm place about 30 minutes or until double
5: Spray 12 muffin cups, 2 1/2 x 1 1/4 inches, with nonstick cooking spray
6: Stir down batter, beating about 25 strokes
7: Divide batter among muffing cups
8: Let rise uncovered 20 to 30 minutes or until batter rounds over tops of cups
9: Heat oven to 400 deg
10: Bake 15 to 20 minutes or until golden brown
11: Source: Betty Crocker's Low Fat, Low Cholesterol Cooking Posted by Linda Davis From Gemini's MASSIVE MealMaster collection at www
12: synapse
13: com/~gemini