Anonymous Fri Oct 07 16:50:11 2005

1/2 c Chopped celery

1/2 c Chopped onion

1 c Sliced mushrooms

1/2 c Vegetable stock

4 c Bread crumbs (mixture of day

-old white, whole wheat and

-cornbread

1/4 c Chopped fresh parsley

1 ts Dried basil

1 ts Paprika

1 ts Salt

3 Egg whites

Preheat oven to 350*. Saute celery, onions and mushrooms in vegetable stock for 2

minutes. Combine all dry ingredients with the vegetable mixture. Beat egg whites and add

to the mixture so that the ingredients bind. Pour into a medium sized, lightly oiled baking

dish. Bake for 30 minutes or until the crust begins to brown. Serves 6 Note: You can also

use the leftover stock from your turkey or chicken if you put the juice in a jar and put it in the

refrigerator. Make sure that you scrape off the fat that will rise to the top. Calories: 150 Fat

grams: 3 Fat: 18% From: Shopping with Susan Powter (Stop the Insanity!) Meal Mastered

by R. Thompson