DIABETIC RECIPE - 751
BUTTERMILK
SHERBET
2 c. buttermilk
Sugar substitute equal to 1/2 c. sugar
1 egg white
1 1/2 tsp. vanilla
1/2 to 1 cup crushed pineapple
Combine and blend well all ingredients except pineapple.
Pour into container. Add pineapple.
Freeze.
Stir occasionally until firm.
DIABETIC RECIPE - 752
CABBAGE
RELISH
5 lbs. cabbage
1 jar pimento
1/2 tsp. mustard seed
1 1/2 tsp. celery seed
4 tbsp. dehydrated onions
1 pt. white vinegar
1 tsp. salt
Artificial sweetener to equal 2 1/2
cups sugar
1/2 tsp. turmeric
Grate or chop cabbage and pimento.
Mix remaining ingredients and heat mixture. When it comes to a rolling boil, cool.
Pour over cabbage mixture. Store in covered jars or container in refrigerator.
Will keep several weeks. Taste better after it sets for a day.
DIABETIC RECIPE - 753
CABBAGE
ROLLS
6 lg. cabbage leaves
1/2 lb. ground chuck
1 tbsp. minced onion
1 egg
2 slices white bread Salt & pepper to taste Tomato sauce
Boil cabbage leaves in salt water for 5 minutes, set aside.
Mix ground chuck, onion, salt, pepper, egg, and bread.
Carefully spread cabbage leaf.
Roll up
small roll of beef mixture.
Secure with toothpick.
Place rolls in boiler. Pour tomato sauce plus a can of water over.
Simmer about 45 minutes.
DIABETIC RECIPE - 754
CABBAGE
SALAD
3 c. shredded cabbage
1 tsp. salt
1 shredded turnip (2 oz.)
1 shredded carrot (2 oz.)
1 chopped green pepper
1/4 tsp. dill seed
Cover cabbage with salt.
Let stand for 45 minutes.
Wash and dry thoroughly. Drain and squeeze all water out.
Toss with other ingredients.
Moisten with
lowcal dressing.
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