Recipe - Idaho Potato Cream Sauce

1 small Idaho potato (about 4 OZ ),
peeled and minced
One half cup Water
1 tablespoon Butterflavor granules
1 tablespoon Onion powder
1 teaspoon Chicken bouillon granules
One half To 1 cup skimmed evaporated
milk
1/8 teaspoon Pepper (white pepper
optional)

In small saucepan combine Idaho potato and water Bring to a boil, then
cover and simmer until potato is tender, about 10 minutes.

Using an electric hand mixer, blend potatoes until smooth. Stir in One half Cup
milk along with the remaining seasonings, blending until smooth and adding
additional milk to reach a cream sauce consistency.

Yield: 4 (One half Cup) servings

Serving Suggestion: Use as a base for creamy soups, casseroles and
scalloped potato dishes, or anything to which you want to impart a velvety
richness without adding fat.

Per serving 50 calories 3 grams, protein 10 grams carbohydrate, less than
1 gram fat (3%), 1 milligram cholesterol 130 milligrams sodium

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini