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Frankfurter Tetrazzini
(Joanna Lund)
Monthly Food Newsletter (July 1996)

1/2 cup chopped onion
8 oz (1/2 pkg) diced Healthy Choice 97% Fat Free Frankfurters
1 (10 3/4 oz) can Healthy Request Cream of Mushroom Soup
1/4 cup skim milk
1/2 cup (2.5 oz jar) sliced mushrooms, drained
3/4 cup (3 oz) shredded Kraft Reduced Fat Cheddar Cheese
2 cups cooked spaghetti, rinsed and drained
2 tbsps chopped pimiento
1 tsp dried parsley flakes
1/4 tsp black pepper

In a large skillet with butter-flavored cooking spray, saute onions and frankfurters
until onion is tender, about 5 minutes. Stir in mushroom soup, skim milk,
mushrooms and Cheddar cheese. Continue cooking, stirring often, until Cheddar
cheese is melted, about 5 minutes. Add spaghetti, pimiento, parsley flakes and black
pepper. Mix well to combine. Lower heat. Simmer 5 minutes or until mixture is
heated through.

Serves 4 (1 cup) - Each serving equals: 270 Calories, 6 gm Fa, 19 gm Pr, 35 gm Ca,
949 mg So, 2 gm Fi

Diabetic: 2 Mt, 2 St, 1/2 Ve

6 WW pts.*** per serving.

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