Guest guest Posted April 8, 2002 Report Share Posted April 8, 2002 Choplet Casserole Course: Main Course Yields: 8 servings Ingredients 1 20-ounce can Worthington Choplets, drained (reserve liquid) 1 medium onion, chopped 2 tablespoons canola oil 2 tablespoons flour 2 cups cold water 1 package G. Washington Broth 1 tablespoon Vegex (or 1 cube Maggi Vegetarian Vegetable Bouillon) 1/2 cup diced green pepper 1 large tomato, chopped 1 4-ounce can sliced mushrooms (with liquid) Instructions Dip each Choplet in flour and fry in a large skillet sprayed with vegetable spray over medium-high heat, browning both sides. Put into 8 " square baking dish. In the same skillet, saute onion in 2 tablespoons of oil until tender. Add flour and stir well. Add Choplet liquid and water and stir until smooth. You may not need the entire 2 cups of water. Add seasonings, green pepper, tomato, and mushrooms (with liquid). Cover Choplets with sauce mixture. Bake at 350 degrees for about 1/2 hour. The liquid will be absorbed by the Choplets and the Choplets will swell and become very tender. Nutritional Information per 3 ounce square Calories: 98 Total Fat: 4g Saturated Fat: 1g Cholesterol: 0mg Sodium: 431mg Total Carbohydrates: 7g Dietary Fiber: 2g Protein: 4g ===== Language is an expression of thought. Everytime you speak, your mind is on ParadeMark 12: 30,31 Tax Center - online filing with TurboTax http://taxes./ Quote Link to comment Share on other sites More sharing options...
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