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6/30/08 2:40 P

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Tater Chowder Pizza

1-2/3 cups hot water
1 tsp dried onion flakes
1-1/3 cups (3 ozs) instant potato flakes
2/3 cup Carnation Nonfat Dry Milk Powder
1/4 cup (3/4 oz) grated Kraft Fat Free Parmesan Cheese
1 tsp dried parsley flakes
10-3/4 oz can Healthy Request Cream of Mushroom Soup
1 cup finely chopped celery
1/2 cup finely chopped onion
2 tbsps cold water
1 cup canned whole kernel corn, rinsed and drained
1/2 cup (2.5 oz jar) sliced mushrooms, drained
3/4 cup (3 ozs) shredded Kraft Reduced Fat Cheddar Cheese
3/4 cup (3 ozs) shredded Kraft Reduced Fat Mozzarella Cheese

Preheat oven to 425 degrees. In a medium saucepan, combine water and onion
flakes. Bring mixture to a boil. Remove from heat. Stir in potato flakes, 1/3
cup dry milk powder, Parmesan cheese and parsley flakes. Add 1/4 cup mushroom
soup. Mix well to combine. Spread mixture evenly into 9-inch pie plate. Bake
15 minutes.

Meanwhile, in a large skillet sprayed with butter-flavored cooking spray,
saute onion and celery until tender, about 8 minutes. Stir in remaining mushroom

soup, remaining 1/3 cup dry milk powder and 2 tablespoons cold water. Add
corn and mushrooms. Mix well to combine. Spread Cheddar cheese evenly over
partially baked potato crust. Spoon vegetable mixture evenly over Cheddar
cheese.
Evenly sprinkle mozzarella cheese over top. Continue baking 8 to 10 minutes
or until mozzarella cheese is melted. Place pie plate on a wire rack and let
set 3 to 5 minutes. Cut into 6 servings.

Serves 6
209 Calories;5g Fat;15g Protein;26g Carbs;640mg Sodium;2g Fiber
Diabetic: 1-1/2 Starch; 1 Meat; 1/2 Vegetable

October 1996 Newsletter



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