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SKYBOYSMOM Posts: 1,152
7/1/08 11:06 P

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Potato Corn Bake

2/3 c. Carnation nonfat dry milk
1/2 c. water
2 c. (one 16-oz can) cream corn
2 tsp. dried onion flakes
1 tsp. dried parsley flakes
1/4 c. (one 2-oz jar) pimiento (I leave this out)
1/4 tsp. black pepper
1/2 c. frozen whole kernel corn
6 c. frozen Mrs. Dell's loose hash browns or any loose frozen hash browns (I use O'Brien potatoes)

Preheat oven to 375 degrees. Spray 9x13" baking dish w/ butter-flavored cooking spray. In a large
bowl, combine dry milk powder and water. Stir in cream-style corn, onion flakes, parsley flakes,
pimiento and black pepper. Add frozen corn and potatoes. Mix well to combine. Pour into prepared
baking dish. Bake 40-45 minutes. Divide into 8 servings. Serve at once.

Each serving equals:
HE: 1 BREAD, 1/4 skim milk
137 calories, 1 gm fat, 4 gm protein, 28 gm carbohydrate, 230 mg sodium, 2 gm fiber
DIABETIC: 1-1/2 starch

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