Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Cooking Light 12/94 1/2 lb Velveeta light, cubed
Carolyn Shaw 6-95 1 1/2 lb Cooked, peeled crawfish or
1/4 c Reduced calorie stick Shrimp
Margarine 1 tb 72%-less sodium
1 3/4 c Chopped onions Worcestershire sauce
1 1/2 c Chopped red bell pepper 1/4 ts Black pepper
1 1/2 c Chopped green bell pepper 1/4 ts Ground red pepper
1 c Chopped green onions 9 c Hot cooked, fettucine
4 cl Garlic, minced Fresh parsley springs,
1/4 c Flour Optional
1 1/2 c Skim milk Fresh crawfish, optional

Saute onion, peppers, green onions and garlic in margarine 5 minutes
over medium high heat. Stir in flour; gradually add milk, stirring
with a whisk. Add cheese, stirring until cheese melts. Stir in
crawfish, Worcestershire sauce, black and red peppers. Add pasta and
toss well. Garnish with parsley and crawfish, if desired. Makes 9 (1
1/2 cup) servings.

Per serving: 412 calories, 31.6 g protein, 8.3 g fat (18%), 51.1 g
carbohydrate, 3.9 g fiber, 149 mg cholesterol, 5.3 mg iron, 547 mg
sodium, 104 mg calcium.
Submitted By CAROLYN SHAW On 08-24-95

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