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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | Hashed brown potatoes; thatwed -Or |
| 2 1/2 x ca. 450 g | Cooked potatoes; cut into chunks |
| 1 Tasse | Evaporated skimmed milk |
| 8 x ca. 30 g | sour cream nonfat |
| 4 1/2 x ca. 30 g | Lowfat Swiss cheese; grated |
| 1/4 Tasse | Margarine melted |
| 3 x ca. 30 g | cornflakes crushed |
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1. Preheat oven to 350F. Spray a 2 quart baking dish with nonstick spray.
2. In a large bowl, combine the potatoes, milk, sour cream, cheese and 2 tablespoons of the melted margarine. Stir gently until well combined. Spread evenly into prepared dish.
3. In a small bowl, combine the crushed cornflakes and remaining 2 tablespoons margarine; sprinkle evenly over potato mixture. Bake, uncovered, until bubbling and lightly browned, about 50 minutes.
Serving: (about 1 cup) provides 1 fat, 1/2 protein, 1 Bread, 30 calories. Per serving: 197 calories, 8 gm protein; 23 gm carbo; 8 gm fat; 253 mg sodium; 12 mg chol; 0 gm fiber.
Ny 315-786-1120
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