*  Exported from  MasterCook Mac  *
 
                           Crispy Potato Veggies
 
 Recipe By     : Betty Crocker's Cooking with Kids (Atlanta Constitution)
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Snacks                           Vegetables
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          broccoli florets
                         - or cauliflower florets
                         - or carrots in 1/4 inch strips
                         - or zucchini in 1/2 inch strips
                         - or bell peppers in 1/2 inch strips
      1/2  cup           instant mashed potato flakes
      1/4  cup           grated parmesan cheese
      1/4  teaspoon      garlic powder
      1/4  teaspoon      dried basil
    2                    egg whites -- *
 
 * original was 1 whole egg
 
 NOTE: The original recipe calls for 2 tblsp melted butter to be mixed with the
 dry ingredients. I've made other “oven-fried” veggies successfully without
 adding oil to the dry mix, so I don't think it's necessary here.
 
 Preheat oven to 400F.
 
 Mix the potato flakes, cheese, garlic powder and basil.
 
 Beat the egg whites. Dip veggies in the egg and then into the potato and cheese
 mixture, turning to coat.  Bake for 10-12 minutes until lightly brown.
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Per serving: 69 Calories; 2g Fat (26% calories from fat); 6g Protein; 7g
 Carbohydrate; 5mg Cholesterol; 157mg Sodium
 Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable
 
 
 Nutr. Assoc. : 0 0 0 0 0 4112 0 0 0 0
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