Guest guest Posted May 11, 2001 Report Share Posted May 11, 2001 * Exported from MasterCook * Scalloped Carrots Recipe By :A Potful of Recipes, Joanna Lund Serving Size : 6 Preparation Time :0:00 Categories : A Potful of Recipes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10.75 oz can Healthy Request Cream of Celery Soup 1/4 cup water 1/2 cup shredded reduced fat Cheddar cheese PLUS 1 tablespoon 1/8 teaspoon black pepper 5 cups frozen cut carrots -- thawed 1 cup chopped onion 15 Ritz Reduced Fat Crackers -- made into crumbs Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine celery soup, water, Cheddar cheese, and black pepper. Stir in carrots and onion. Add cracker crumbs. Mix well to combine. Cover and cook on low for 4 hours. Mix well before serving. HINTS: Thaw carrots by placing them in a colander and rinsing them under hot water for one minute. A self-seal sandwich bag works great for crushing crackers. S(ISBN): " 0-399-52650-1 " Copyright: " 2001 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 10 Calories; trace Fat (3.5% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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