Recipe - Celery Mashed Potatoes And Chicken Gravy

7 md Red potatoes, peeled and
quartered (about 31/4
pounds)
2 tablespoon Reducedcalorie stick
margarine
One half cup Chopped celery
One half cup Chopped onion
1/3 cup 1% lowfat milk
One fourth cup Minced fresh or 1 tablespoon
dried parsley flakes
One half teaspoon Salt
One half teaspoon Poultry seasoning

CHICKEN GRAVY
2 tablespoon Reducedcalorie stick
margarine
2 tablespoon Allpurpose flour
One fourth teaspoon Poultry seasoning
1/8 teaspoon Salt
1/8 teaspoon Paprika
1 cup Lowsalt chicken broth

1. Place potatoes in a large saucepan; cover with water. Bring to a boil.
Reduce heat; simmer 20 minutes or until very tender. Drain and return to
pan.

2. Melt margarine in a small skillet over mediumhigh heat, and saut‚
celery and onion 8 minutes or until tender.

3. Add celery mixture, milk, parsley, salt, and poultry seasoning to
potatoes; beat at medium speed of a mixer until smooth. Serve with Chicken
Gravy. Yield: 6 servings (serving size: 1 cup potatoes and 21/2
tablespoons gravy).

Chicken Gravy:

1. Melt margarine in a small saucepan over medium heat; add flour, poultry
seasoning, salt, and paprika, stirring with a whisk. Gradually add broth,
stirring until blended. Cook 2 minutes or until thick, stirring constantly.
Yield: 6 servings (serving size: 2One half tablespoons).

From Cooking Light Website: http://cookinglight.com 6/30/97

Recipe by: Cooking Light Magazine Posted to MCRecipe Digest V1 #651 by
Rooby MsRooby@sprintmail.com on Jun 30, 1997