BROCCOLI & CHEESE POTATOES
2 baked potatoes
2 tsp. margarine
2 tsp. cornstarch
1/2 c. skim milk
1/8 tsp. dry mustard
4 oz. cheddar cheese, grated
2 c. cooked broccoli
Bake potatoes until done. Cook broccoli in salt water until tender.
Melt margarine in saucepan. Add cornstarch, milk and dry mustard;
cook until thick. Then stir in cheese until it melts. Stir in broccoli.
Split potatoes and top with broccoli mixture. 4 servings. Exchanges:
1 serving = 1 vegetable, 1 high fat meat, 1 1/4 bread and 1/2 fat.
Calories = 241 per serving. Fat = 11.5 grams. Protein = 12.5 grams.
Carbohydrate = 24 grams.