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6/30/08 11:36 A

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French Biscuit Bake
recipe from JoAnna's HE
Newsletter - June 1998 - Really enjoyed. Frances

1 (7.5-oz) can Pillsbury refrigerated buttermilk biscuits
1/3 C - Kraft FF French Dressing
1 tsp - dried onion flakes
1 TBS - Dijon mustard
1/4 C - (3/4-oz) grated FF Parmesan cheese
2 tsp - dried parsley flakes
3 (3/4-0z) slices Kraft reduced-fat Swiss cheese, shredded

Preheat oven to 425 degrees. Spray a 9-inch pie plate with
butterflavored cooking spray. Separate biscuits and cut each into 2
pieces. In a small bowl, combine French dressing, onion flakes, and
mustard. In another small bowl, combine Parmesan cheese and parsley
flakes. Dip biscuit pieces(tops only) first into dressing mixture,
then into parmesan cheese mixture. Arrange coated biscuit pieces in
preparaed pie plate. Drizzle any remaining dressing mixture and
sprinkle any remaining Parmesan cheese mixture over biscuits. Evenly
sprinkly Swiss cheese over top. Bake for 12 to 15 min. Place pie
plate on a wire rack and let set for 2 to 3 minutes. Cut into 6

Serves 6
HE: 1 1/4 Br, 2/3 Pr, 1/4 Sl, 2 OC
151 Cal, 3 gm Fa, 5 gm Pr, 26 gm Ca, 714 mg So, 3 mg Cl, 2 gm Fi
DIABETIC: 1 1/2 sT, 1 Mt

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