Crawfish Fettucine^ Recipe
Yield: 9 servingsRecipe by luhu.jp
Ingredients:
Cooking Light 12/94,
1/2 lbs: Velveeta light, cubed
Carolyn Shaw 6-95,
1 1/2 lbs: Cooked, peeled crawfish or
1/4 cup: Reduced calorie stick,
Shrimp,
Margarine,
1 tbsp: 72%-less sodium,
1 3/4 cup: Chopped onions,
Worcestershire sauce,
1 1/2 cup: Chopped red bell pepper,
1/4 tsp: Black pepper,
1 1/2 cup: Chopped green bell pepper,
1/4 tsp: Ground red pepper,
1 cup: Chopped green onions,
9 cup: Hot cooked, fettucine
4 centiliter: Garlic, minced
Fresh parsley springs,
1/4 cup: Flour,
Optional,
1 1/2 cup: Skim milk,
Fresh crawfish, optional
Directions:
Saute onion, peppers, green onions and garlic in margarine 5 minutes
over medium high heat. Stir in flour; gradually add milk, stirring
with a whisk. Add cheese, stirring until cheese melts. Stir in
crawfish, Worcestershire sauce, black and red peppers. Add pasta and
toss well. Garnish with parsley and crawfish, if desired. Makes 9 (1
1/2 cup) servings.
Per serving: 412 calories, 31.6 g protein, 8.3 g fat (18%), 51.1 g
carbohydrate, 3.9 g fiber, 149 mg cholesterol, 5.3 mg iron, 547 mg
sodium, 104 mg calcium.
Submitted By CAROLYN SHAW On 08-24-95
Source from luhu.jp
over medium high heat. Stir in flour; gradually add milk, stirring
with a whisk. Add cheese, stirring until cheese melts. Stir in
crawfish, Worcestershire sauce, black and red peppers. Add pasta and
toss well. Garnish with parsley and crawfish, if desired. Makes 9 (1
1/2 cup) servings.
Per serving: 412 calories, 31.6 g protein, 8.3 g fat (18%), 51.1 g
carbohydrate, 3.9 g fiber, 149 mg cholesterol, 5.3 mg iron, 547 mg
sodium, 104 mg calcium.
Submitted By CAROLYN SHAW On 08-24-95
Source from luhu.jp