Title: Stuffings for Gwynne's Homemade Pita Breads
Categories: None
Yield: 1 Servings

Chopped tomatoes
Sliced black olivescrumbled
-or chopped rice cheese
VEGGIE CRUMBLE (FOR 2
-PEOPLE):
1/2 Roll veggie crumble, thawed
1 sm Green pepper, diced
1/2 Onion, diced
1 ts Chopped garlic (out of a
-jar!)
A little veggie broth

Spray pan. Saute first 4 ingredients. Add broth and simmer just long enough
to blend flavors. Evaporate enough broth so mixture is just slightly moist.
Spoon into pita breads. It's kind of a mixture of minced collops (British)
and taco fillings (Mexican-American).

The cheese was Rice Chunk brand: not FF but only 3 grams of fat per 1-ounce
serving, and better-tasting than just about any other LF or substitute
cheese I have tried to date. It was mozzarella flavor. It *does* contain
casein, for those who care.

Posted to fatfree digest V96 #273

From: "Ruth C. Hoffman"

Date: Thu, 3 Oct 1996 15:35:02 -0500