DIABETIC RECIPE - 039
SUGARLESS
BARS
3 bananas, mashed
2 eggs
1/3 c. Saffola
1 c. buttermilk
1 c. flour
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. allspice
1 tsp. soda
2 c. oldfashioned rolled oats
1 tsp. vanilla
1 c. chopped dates
1/2 c. chopped nuts
DIABETIC RECIPE - 040
SWEETBREADS
AND
MUSHROOMS
1 lb. sweetbreads
3 c. water
1 tbsp. vinegar
2 tsp. salt (seasoned)
1 1/2 tbsp. butter
2/3 c. chopped green onion
2 c. sliced fresh mushrooms
1/8 tsp. thyme
1/2 c. sherry
Wash sweetbreads and soak in cold water for 20 minutes.
Drain and add the 3 cups water, vinegar, and 1 teaspoon of the salt.
Bring to a boil; cover and simmer for 20 minutes until tender.
Let cool in liquid for 20 minutes.
Drain; remove membranes and dice sweetbreads; set aside.
Melt butter in Teflon
skillet; add onion and saute for 5 minutes.
Add mushrooms and saute 5 minutes
longer.
Sprinkle on remaining salt and thyme.
Add sweetbreads and sherry.
Cover and simmer until thoroughly heated.
Serve immediately.
Makes 6 servings. Total calories:
775 calories; 130 calories per serving.
DIABETIC RECIPE - 041
THOUSAND
ISLAND
DRESSING
Stir together:2 c. plain yogurt
2 hardcooked eggs, minced
Enough catsup to make a coral color
Variations
Add one or two envelopes of Equal if a sweeter dressing is desired. Use steak sauce if a sharper flavor suits you better.
|