From Paulette Vickery's Recipe Collection

BB: FAVORITE ARTICHOKES AU GRATIN

vegetables

2 pkg frozen artichokes 9oz each
1 tablespoon lemon juice
1/4 cup liquid butter buds
1/8 teaspoon pepper
1 teaspoon onion salt
1/4 teaspoon dry mustard
1/3 cup flour
1/2 cup artichoke liquid
1 1/2 cup hot skim milk
1 each egg beater
2 cup nonfat cheddar cheese
1 can sliced mushrooms, 8oz
2 tablespoon seasoned cubed stuffing

Heat oven to 400 degrees. Cook artichoke hearts according to directions on package, adding lemon juice to water. Drain, and reserve juice. Place artichokes in a pammed 9 inch square baking dish. Saute onion in butter buds. Add pepper, onion salt, flour, and dry mustard. Stir until smooth. Gradually add 1/2 cup artichoke juice, hot skim milk, and rinsed and drained mushrooms. Cook stirring constantly until thickened. Remove from heat. Add egg beater and half of the cheese. Stir until well blended. Pour over artichoke hearts. Sprinkle remaining cheese and crushed stuffing cubes on top. Bake at 400 degrees, for 15 minutes. Per serving, all sugar: fat 0.4 G, cholesterol 2 MG, fiber 1 G, calorries 87, 4 percent from fat, protein 7 G, carbohydrate 14 G, sodium 618 MG.

Yield: 9 servings





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