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Title: Appetizer Stuffing
Yield: 1 Serving

Ingredients

      1 lg onion; finely diced
      3    stalks celery; finely diced
      1    clove garlic; minced
           salt and pepper; to taste
      3    Tbs margarine
      8 oz seasoned croutons (crushed);
           - Pepperidge Farm
      1    egg; slightly beaten
           ~~~~~~~
    1/2    lb. sausage; browned &
           -drained
           or
    1/2    lb. shrimp or other seafood;
           - preboiled
           or
      1 cn whole baby clams
      1 cn tiny shrimp
           ~~~~~~~~~~~~~
           optional                 -cheddar chee

Instructions

Saute onion and celery and garlic. *This can be dry sauted in Pam. Mix
in croutons and egg. Add a bit of stock or water as needed to moisten.
If desired, add the sausage or seafood. Use this stuffing for squid or
mushroom caps.
If stuffing squid, bake, broil or saute the squid till it is just done. Do
not over cook or it will become tough.
If stuffing mushrooms, remove the stems, fill cavity with stuffing, put
the stem back in the stuffing as garnish, or mince and add to the
stuffing. Bake or broil till they are tender.

- - - - - - - - - - - - - - - - - - -

Per serving: 494 Calories (kcal); 44g Total Fat; (79% calories from fat);
10g Protein; 16g Carbohydrate; 197mg Cholesterol; 657mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8
Fat; 0 Other Carbohydrates

NOTES : Thanksgiving I used the can of shrimp, the can of clams, sredded
cheddar and more margarine. I stuffed tiny red potatoes and
mushroom caps.
************************************************* #5-

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Deanna

Preparation Time: 0:01

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