Category: Vegetables

7 medium Red potatoes, peeled and quartered (about 3-1/4 pounds)

2 tbsp Reduced-calorie stick margarine

1/2 cup Chopped celery

1/2 cup Chopped onion

1/3 cup 1% low-fat milk

1/4 cup Minced fresh or 1 tablespoon dried parsley flakes

1/2 tsp Salt

1/2 tsp Poultry seasoning



CHICKEN GRAVY



2 tbsp Reduced-calorie stick margarine

2 tbsp All-purpose flour

1/4 tsp Poultry seasoning

1/8 tsp Salt

1/8 tsp Paprika

1 cup Low-salt 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 medium-high 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 2-1/2 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: 2-1/2 tablespoons).



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



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