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7/2/08 10:23 P

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Celery Au Gratin

4 1/2 cups chopped celery
1 1/2 cups water
1 1/2 cups (one 12 oz. can) Carnation Evaporated Skim Milk
1/4 cup all purpose flour
1/4 cup (one 2 oz. jar) chopped pimiento, drained
1 teaspoon lemon pepper
1 (7.5 oz.) can Pillsbury refrigerated buttermilk biscuits
1/3 cup (1 1/2 oz.) shredded Kraft reduced fat Cheddar cheese

Preheat oven to 375 degrees. Spray an 8 by 8 inch baking
dish with butter flavored cooking spray. In a medium saucepan,
cook celery in water for 8 to 10 minutes or just tender. Drain
well. In a covered jar, combine evaporated skim milk and flour.
Shake well to blend. Pour milk mixture into same saucepan, now
sprayed with butter flavored cooking spray. Cook over medium
heat until mixture thickens and starts to boil, stirring
constantly. Stir in drained celery, pimiento, and lemon pepper.
Pour celery mixture into prepared baking dish. Cut each biscuit
into 4 pieces. Evenly arrange biscuit pieces over celery
mixture. Sprinkle Cheddar cheese evenly over top. Bake for 20
to 25 minutes. Place baking dish on a wire rack and let set for
5 minutes. Divide into 6 servings.

Each servings equals:

HE: 1 1/2 bread, 1 1/2 vegetable, 1/2 skim, 1/3 protein

203 calories, 3 gm fat, 10 gm protein, 34 gm carbohydrate,
486 mg sodium, 264 mg calcium, 3 gm fiber

Diabetic: 1 1/2 starch, 1 vegetable, 1/2 skim milk, 1/2 fat

Source: The Cancer Recovery Healthy Exchanges Cookbook
By JoAnna M. Lund

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