DIABETIC RECIPE - 748
BARBQUE
CHICKEN
Chicken, boiled, skinned, boned, &
chopped
1 can tomato juice
1 onion, chopped
1 tbsp. mustard
1 tsp. chili powder
Sweetener to taste
1/4 c. vinegar
Dash of garlic powder
Pinch of oregano
Mix all ingredients, excluding chicken, to make the sauce.
Mix chicken and as much sauce as you like.
Simmer and eat on bread or without.
Good lunch.
DIABETIC RECIPE - 749
BROILED
CHICKEN
WITH
GARLIC
2 1/2 lbs. chicken, quartered
6 cloves garlic
3/4 tsp. powdered rosemary Salt & pepper to taste Chicken bouillon
Rub chicken with 2 pressed garlic cloves, and rosemary.
Also rub with salt
and pepper.
Let stand 30 minutes.
Put chicken in broiler pan and coat top with bouillon.
Sprinkle with 2 slivered garlic cloves.
Add a little bouillon to
pan.
Broil turning when half done.
Coat top sides with bouillon and 2 more slivered garlic.
Baste with pan drippings.
DIABETIC RECIPE - 750
BRUNSWICK
STEW
3 oz. chicken breast
3 oz. ground chuck, cooked
12 oz. tomato juice
1/2 sm. onion or dehydrated
1 c. water
1 pkg. beef bouillon
1/2 tsp. red pepper
1/8 c. vinegar
Skin chicken and boil until tender.
Broil beef until brown.
Debone, chop, and blend chicken in blender.
Cook tomato juice, water, and onion slowly (30 minutes).
Add bouillon, pepper, meat, and vinegar.
Add salt and pepper to taste.
Cook very slow in heavy pot until thick.
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