1/2 cup all purpose flour
1/4 cup nonfat dry milk powder
1 tsp dry mustard
1 cup water
1 TBS worchestershire sauce
1 10 1/2 oz cand beef broth - undiluted
1 cup onion chopped
1 lb lean ground beef
1 TBS dried parsley
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp dried thyme
1-16 oz package frozen New England style vegetables (potatoes,peas, and carrots) thawed
1 6-oz jar mushroom stems and pieces
1-8oz can low fat crescent rolls
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1. Combine first three ingredients in bowl; stir well. Gradually add water and next 2 ingredients, stirring with a wire whisk untile blended; set aside.
2. Cook the onion and beef in a large saucepan coated with cooking spray over medium high heat until browned, stirring to crumble; drain in a colander.
3. Return beef mixture to pan. Add parsley and next 5 ingredients; stir well. Add broth mixture;, cook over medium heat for 15 minutes or until thickened, stirring constantly.
4. Spoon mixture into a 13 x 9 inch baking dish coated with cooking spray. Carefully spread crescent roll mix over beef mixture.
5. Bake at 4oo degrees for 10 minutes or until rolls are lightly browned.
6 Servings
7 POINTS per serving
Submitted by Kari (the new MOM!) Tskarebear@aol.com
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