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Article: SMALL CHANGES PAYOFF BIG IN SHRIMP CASSEROLE.(Lifestyle)(Recipe)
- Article from:
- Seattle Post-Intelligencer
- Article date:
- June 23, 1999
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Copyright informationCOPYRIGHT 1999 Seattle Post-Intelligencer. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Dear Jeanne: I hope you can help me lighten this recipe for Shrimp and Artichoke Casserole. It was given to me by a friend 17 years ago. - Joan V. Hoffman, Minneapolis
Dear Joan: Your recipe makes a delightful main dish perfect for company, but I can surely see why you want a lightened version. I reduced the amount of shrimp and substituted light cream cheese for the heavy cream. You will notice the fat and sodium are still quite high in the revised recipe, but compared to the original, there is a substantial savings.
ORIGINAL RECIPE: Shrimp and Artichoke Casserole
2 14-ounce cans artichoke bottoms, drained
1 1/2 pounds cooked shrimp
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